This rice can be made within 30 minutes. But it has full of flavour, I love it with some onion raita and my lunch will get filled. This is a great receipe to put in lunch box, kids will love it. Since the eggs is spiced first it has some flavour too instead of bland plain eggs. This is a great receipe to use leftover rice from the previoys batch, you can add vegetables in this like corn, capsicum, peas and anything.
Ingredients
- Basmathi rice/kaima rice-2cup, washed and soaked for 1/2 hour
- Egg-6, Beat well with salt and pepper powder
- Pepper powder-1/2 tsp
- Salt-to taste
- Ghee-3tbsp
- Onion-2, finely chopped
- Cinnamon-2,pieces
- Cloves-2
- Cardamom-4
- Rampa leaves/Briyani flavoured leaves-1
- Tomatoe puree-1 cup
- Corriander leaves- 1 cup
- Boiling water- 3 and 1/2 cup
For Grinding Masala
- Shallots-6
- Garlic-8
- Ginger-1 medium piece
- Green chillies-2
- Peppercorns-1and 1/2 tsp
- Cumin seeds-1 tsp
- Chilly powder-1/2 tsp
- Turmeric powder-1/2 tsp
How to Make Egg Masala Rice
- Given ingredients listed under ‘for grinding masala’ should take and grind it on a mixer and keep it aside.
- Heat 2tbsp oil a deep bottom sauce pan
- Add cinnamon, cloves, cardamom, and rampa leaf/briyani leaf, saute till a gud aroma arrives.
- Now add chopped onions and saute it till raw smell disappears, onions turn soft and transparent.
- Now add the grinded masala and roast it well till raw smell should go on.
- Once masalas roasted, add tomatoe puree and mix it well and saute for 1 minute.
- Drain rice from water and add along with masalas, roast it for 10 minutes in continous stirring.
- Now add 3 and 1/2 cup of water and salt, cook it till water absorb completely.
- Mean while, heat 1tbsp ghee in a frying pan, pour the egg batter and scramble it.
- Now rice cooked well and mix the scrambled egg along with the rice, mix it well.
- Add chopped corriander leaves on top and close it with lid for 5 minutes.
- Serve it hot along with onion raitha or any spicy side dish.
