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Aromatic and spicy, this stir-fried rice features fluffy scrambled eggs tossed with a freshly ground Chettinad spice blend. A quick and satisfying one-pot meal from the heart of Tamil Nadu, perfect for a weeknight dinner.
For 4 servings
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.
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.
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.
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.
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.
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Aromatic and spicy, this stir-fried rice features fluffy scrambled eggs tossed with a freshly ground Chettinad spice blend. A quick and satisfying one-pot meal from the heart of Tamil Nadu, perfect for a weeknight dinner.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 577.43 calories per serving with 15.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Replace the eggs with 200g of crumbled paneer or firm tofu. Sauté it separately until golden brown and add it at the end.
Add 1 cup of mixed vegetables like diced carrots, green beans, and peas. Sauté them with the onions until tender before adding the spices.
Add 250g of boneless chicken or prawns. Cook the meat after sautéing the onions and before adding the masala powder. Ensure it's fully cooked before adding the rice.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The Chettinad masala blend contains spices like turmeric, black pepper, and cloves, which are known for their anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
The carbohydrates from the rice provide a steady source of energy, making this a fulfilling and satisfying meal to power you through your day.
Spices like fennel seeds and cumin seeds are traditionally used to aid digestion and improve gut health.
One serving of Chettinad Egg Rice contains approximately 480-520 calories, depending on the type of rice and amount of oil used. It's a balanced meal with carbohydrates, protein, and fats.
Yes, it can be a healthy meal. It provides high-quality protein from eggs, complex carbohydrates from rice for energy, and numerous benefits from the traditional spices, many of which have anti-inflammatory properties. To make it healthier, you can use brown rice and add more vegetables.
Absolutely. You can easily make a vegetarian version by replacing the eggs with crumbled paneer, firm tofu, or a medley of your favorite vegetables like mushrooms, bell peppers, and carrots.
Long-grain basmati rice is traditionally preferred for its aroma and fluffy texture. However, any long-grain white rice or even Sona Masoori rice will work well. The key is to use cooled, preferably day-old, cooked rice to prevent it from getting sticky.
To reduce the heat, simply decrease the number of dry red chilies and black peppercorns when preparing the Chettinad masala powder. You can start with 2-3 red chilies and 1/2 tsp of peppercorns and adjust from there.