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Preparation Time : 15
Cook Time : 30
Total Time : 45
Rice - 11/2 cup
Eggs - 2
Onion - 1 big, finely chopped
Turmeric powder - 1/2 teaspoon
Tomato - 1 small, chopped
Ginger paste - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Salt - 11/2 teaspoon (as per taste)
Refined oil - 4 to 5 tablespoon
Ghee - 1 tablespoon
Cinnamon stick - 1 inch
Cardamom - 2
Clove - 2
Bay leaf - 1
Wash and soak the rice for 20 minutes and later drain the water.
Heat 2 tablespoon oil in a pan.
Beat the eggs in a bowl with salt and add in the pan.
Stir it vigorously to make scramble and keep aside.
Now heat remaining oil in a wok and add bay leaf, cinnamon stick, cardamom and clove.
Next add chopped onions and fry till they are translucent.
After that add ginger paste and cook well.
Add other spices including turmeric powder, cumin powder, coriander powder and mix well.
Now add chopped tomatoes and cook until the raw smell is gone.
Finally add garam masala powder and add rice. Mix well.
Add the scrambled eggs and add required water (3 to 3.5 cups).
Cover it with a lid and wait till the rice is cooked.
Later switch off the gas and serve hot.
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