Anda Masala Rice

Instructions

1. 1

   Prepare Rice and Eggs

   • Rinse the basmati rice under cold water until the water runs clear. Soak it in enough water for 20 minutes, then drain completely and set aside.
   • While the rice soaks, hard-boil the eggs. Once cooked, peel them and make a few shallow slits on each egg with a knife. This helps them absorb the masala flavors.
2. 2

   Sauté the Eggs

   • Heat 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
   • Add 1/4 tsp of the turmeric powder and 1/4 tsp of the red chili powder to the hot oil. Immediately add the slit boiled eggs and sauté for 2-3 minutes, tossing gently, until they are lightly golden and blistered. Remove the eggs from the pot and set them aside.
3. 3

   Prepare the Masala Base

   • In the same pot, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for about 30 seconds until they become fragrant.
   • Add the sliced onions and cook for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes until they become soft and pulpy.
   • Add the remaining turmeric powder (1/2 tsp), red chili powder (1 tsp), coriander powder, and salt. Mix well and cook for 2-3 minutes, until the oil begins to separate from the masala.
4. 4

   Cook the Rice

   • Add the drained basmati rice to the pot. Gently stir for 1 minute to coat the rice with the masala, being careful not to break the grains.
   • Pour in 4 cups of water and the lemon juice. Stir gently to combine and bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 10-12 minutes, or until all the water is absorbed and the rice is cooked through.
5. 5

   Finish and Serve

   • Turn off the heat. Sprinkle the garam masala and half of the chopped coriander leaves over the rice. Do not stir. Cover the pot again and let it rest for 10 minutes. This step is crucial for fluffy, separate grains.
   • After resting, gently fluff the rice with a fork. Place the sautéed eggs back into the rice.
   • Garnish with the remaining chopped coriander leaves and serve hot with a side of raita or a simple salad.