Egg rice
recipe Image
 
Egg rice is a variety of rice that can be cooked quickly and can be eaten on its own or just with Raitha.
Preparation Time : 10 mins

Cooking Time : 15-20 mins

Serves : Family of four
Ingredients:
  • Cooked Rice - 4 cups
  • Egg - 4
  • Onion - 3 small
  • Tomato - 3
  • Ginger-Garlic paste - 2 tsp heaped
  • Green Chilli -2
  • Cinnamon - 1/2 inch long strip
  • Cloves - 2-3
  • Oil - 100ml
  • Coriander leaves chopped - 2 tblsp
  • Mint leaves chopped - 1 tblsp (optional)
  • Chilli powder - 1 tsp
  • Pepper powder - 1/2 tsp
  • Curd - 1 tblsp
  • Lemon juice - 1 tblsp
  • Butter/Ghee - 1 tsp
  • Salt - to taste
  • Coriander leaves chopped - 2 tsp for garnishing

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Method:
  1. Cook the rice with less water than usual and a tsp of Ghee/Butter.
  2. Chop the onion, tomatoes, green chilli, mint and coriander leaves.
  3. Heat a 2-3 litre frying pan on a medium heat. Add oil.
  4. When the oil is hot enough, add cinnamon and cloves.
  5. Add chopped onion and chilli; saute them on a medium heat until the onion becomes translucent.
  6. Add chopped tomatoes, ginger-garlic paste, chilli powder, pepper powder and chopped herbs. Fry for couple of minutes.
  7. Beat the egg well and add it to the frying pan. Add salt and curd. Stir for few minutes. Make sure that it doesn't stick to the bottom of the pan.
  8. Add the cooked rice and stir well. Sprinke 2-3 tablespoon of water and lemon juice.
  9. Cover and cook for about 10 minutes.
  10. Garnish with coriander leaves.
  11. Egg biryani is ready to be eaten.