Spicy Egg Rice

Spicy Egg Rice is a simple dish where I just added a blend of spices, boiled eggs and pre cooked rice. 

Kids loved the dish. It's a dish that is good for a week night dinner or lunch boxes.

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves: 5-6

Ingredients:

For Rice:

Basmati Rice: 3 cups

Water: 5 1/2 cups 

Oil : 1 teaspoon 

For Masala:

Onion : 2 medium chopped finely 

Tomato: 2 medium chopped 

Green chilies: 5 slit 

Ginger garlic paste: 1 tablespoon 

Red chili powder or Kashmiri chili powder: 1 teaspoon 

Tandoori masala: 1 tablespoon 

Pepper: 1/2 teaspoon 

Kasoori Methi: 2 teaspoons 

Cilantro/coriander leaves: 2 teaspoons chopped (5-6 sprigs)

Curd/yogurt: 3 tablespoons 

Turmeric: 1/2 teaspoon 

Salt to taste 

Eggs : 5 boiled, peeled and cut in half 

For Tempering:

Cloves: 6

Green cardamom: 4

Cinnamon: 2" stick 

Star anise: 1

Bay leaves: 2

Cumin: 1 teaspoon 

Method:

Cook rice with specified water separately. Keep it aside.

Heat 3 tablespoons of ghee in a wok, add ingredients listed under for tempering and fry for 1 minute. Add green chilies, onions and turmeric. Sauté till they turn light brown.

Add ginger garlic paste and fry for 1 minute. Add tomato and cook until they turn mushy.

Add yogurt, spices, kasoori methi and mix well. Cook for 2 minutes. Add eggs and cook for 1 minute. Add cilantro and mix. 

Add rice and mix well to coat.

Serve hot with raita.