Ker Sangri Sabzi, Jeera Rice and Egg Bhurji

Ingredients

• 1.5 cup Basmati Rice (Long-grain is preferred)
• 3 cup Water (For cooking the rice)
• 2 tbsp Ghee (Can be substituted with a neutral oil)
• 1.5 tsp Cumin Seeds (Also known as Jeera)
• 1 Bay Leaf (Medium-sized)
• 1 inch Cinnamon Stick
• 3 Cloves
• 2 Green Cardamom Pods (Lightly crushed to release flavor)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
   • Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
   • After soaking, drain the rice completely using the sieve and set it aside.
2. 2

   Temper the Spices (Tadka)

   • Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
   • Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
   • Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3. 3

   Sauté and Cook the Rice

   • Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
   • Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.

Ingredients

• 8 pcs eggs (large)
• 2 tbsp vegetable oil
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 1 inch ginger (grated)
• 4 pcs garlic (cloves, minced)
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder (adjust to taste)
• 0.5 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.

2. 2

   Sauté the aromatics

   • Heat oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the base masala

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4. 4

   Scramble the eggs

   • Reduce the heat to low and pour the whisked eggs into the pan.
   • Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.