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Monday, March 14, 2016

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

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 


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.

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