Chettinad Egg Rice

Instructions

1. 1

   Cook the rice. Rinse the basmati rice until the water runs clear. Cook it with 4 cups of water and 0.5 tsp of salt using the absorption method. Once cooked, fluff the rice with a fork and spread it on a large plate or tray to cool down completely. Using day-old, refrigerated rice is ideal for the best texture.

2. 2

   Prepare the Chettinad masala. In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry red chillies, cinnamon stick, cloves, and star anise. Dry roast for 2-3 minutes until the spices are fragrant, stirring continuously to prevent burning. Let the spices cool completely, then grind them into a fine powder.

3. 3

   Scramble the eggs. In a wok or large pan, heat 1 tbsp of gingelly oil over medium heat. Crack the eggs into the pan, add a pinch of salt, and scramble them until they are just cooked but still soft and moist. Remove the scrambled eggs from the pan and set them aside.

4. 4

   Sauté the aromatics. In the same pan, heat the remaining 2 tbsp of gingelly oil. Add the mustard seeds and urad dal. Once the mustard seeds begin to splutter and the urad dal turns golden, add the curry leaves and sauté for 30 seconds. Add the finely chopped onions and cook for 5-6 minutes until they become soft and translucent. Then, add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

5. 5

   Combine the rice and spices. Lower the heat and add the freshly ground Chettinad masala powder and turmeric powder. Sauté for one minute until fragrant. Add the cooled, cooked rice and the remaining 1 tsp of salt. Gently toss everything together, ensuring the rice grains are evenly coated with the masala without breaking them.

6. 6

   Finish and serve. Add the cooked scrambled eggs back into the pan and mix gently. Cook for another 2-3 minutes, allowing all the flavors to meld together. Turn off the heat, garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Serve the Chettinad Egg Rice hot, optionally with a side of onion raita.