Scrambled Egg Pulao

Scrambled Egg Pulao

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 2

  • 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

Directions

  • 01

    Wash and soak the rice for 20 minutes and later drain the water.

  • 02

    Heat 2 tablespoon oil in a pan.

  • 03

    Beat the eggs in a bowl with salt and add in the pan.

  • 04

    Stir it vigorously to make scramble and keep aside.

  • 05

    Now heat remaining oil in a wok and add bay leaf, cinnamon stick, cardamom and clove.

  • 06

    Next add chopped onions and fry till they are translucent.

  • 07

    After that add ginger paste and cook well.

  • 08

    Add other spices including turmeric powder, cumin powder, coriander powder and mix well.

  • 09

    Now add chopped tomatoes and cook until the raw smell is gone.

  • 10

    Finally add garam masala powder and add rice. Mix well.

  • 11

    Add the scrambled eggs and add required water (3 to 3.5 cups).

  • 12

    Cover it with a lid and wait till the rice is cooked.

  • 13

    Later switch off the gas and serve hot.

Review

0

Please Login to comment

Link copied