Anda Masala Rice

1. 1
   prep · ~15 min

   Cook the basmati rice.

   1.Wash the basmati rice under cold water until the water runs clear, then drain.

   2.Bring 3 cups of water to a rolling boil in a pot.

   3.Add the drained rice and cook until 90 percent done and the grains are separate. Drain any excess water and set aside.

   TIPSpreading the cooked rice on a plate helps it cool faster and prevents clumping.
2. 2
   mix · ~1 min

   Whisk and season the eggs.

   Crack 4 eggs into a bowl. Add a pinch of salt and whisk until light and frothy. Keep aside.

3. 3
   temper · ~3 min

   Make the tempering.

   1.Heat 2 tablespoons oil in a large pan or kadhai over medium heat.

   2.Add 1 teaspoon cumin seeds and let them crackle for 30 seconds.

   3.Drop in the bay leaf, slit green chilies, chopped ginger, and minced garlic. Sauté until the raw smell disappears.

   TIPKeep the heat at medium so the garlic and ginger cook gently without burning.
4. 4
   saute · ~10 min

   Cook the onion masala.

   1.Add the sliced onions and cook until they turn light golden brown, about 5 to 7 minutes.

   2.Add the chopped tomatoes, a pinch of turmeric powder, red chili powder, and coriander powder.

   3.Cook the mixture until the tomatoes soften completely and the oil starts to separate from the masala.

   TIPA pinch of salt added to the onions helps release their moisture and speeds up the browning.
5. 5
   fry · ~3 min

   Scramble the eggs into the masala.

   1.Pour the whisked eggs directly into the onion-tomato masala.

   2.Stir continuously to scramble the eggs, breaking them into small soft curds as they cook.

   3.Remove from heat once the eggs are just set but still moist.

   TIPDon't overcook the eggs at this stage; they will cook further when mixed with the hot rice.
6. 6
   mix · ~3 min

   Combine rice with the egg masala.

   1.Gently fold the cooked rice into the egg masala until everything is well combined.

   2.Sprinkle garam masala and the remaining salt. Mix gently to avoid breaking the rice grains.

   3.Cover the pan with a lid and let it rest on low heat for 2 minutes to let the flavors meld.

   TIPUse a light hand when mixing to keep the cooked rice grains long and separate.
7. 7
   garnish · ~1 min

   Finish with lemon juice and fresh coriander.

   Turn off the heat. Drizzle with lemon juice, garnish with chopped coriander leaves, and serve hot.

   TIPServe immediately with a side of plain yogurt or raita to balance the spices.

Cuisines we love