Chettinad Egg Rice

Name: Chettinad Egg Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 1 cup basmati rice (soaked for 20 minutes and drained); 2 cup water (for cooking rice); 0.5 tsp salt; 4 pcs egg; 2 tbsp oil; 0.5 tsp fennel seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 inch cinnamon; 2 pcs cloves; 10 pcs curry leaves; 2 pcs onion (medium, finely sliced); 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch black pepper (freshly crushed); 2 tbsp cilantro (chopped)

RATING

4.5/5(85)

TASTE SCORE

8/10

Fragrant rice tossed with soft scrambled eggs, onions, tomatoes, curry leaves, and bold Chettinad spices. It is spicy, savory, and perfect as a small main or hearty side in a South Indian meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

361 cal

SERVINGS

METHOD · 7 STEPS

boil · ~15 min
Cook the rice until just done.
1.Bring water to a boil in a pot.
2.Add soaked basmati rice and half of the salt.
3.Cover and cook on low heat until the rice is tender and the water is absorbed, 12 to 15 minutes.
4.Spread the rice on a plate and let it cool slightly so the grains stay separate.
TIPSlightly cooled rice mixes better and does not turn mushy in the pan.
saute · ~3 min
Cook the eggs softly.
Crack the eggs into a bowl and beat them lightly. Heat 1 tsp oil in a wide pan, add the eggs with a small pinch of the remaining salt, and cook gently into soft scrambled pieces. Transfer to a plate.
temper · ~1 min
Bloom the whole spices.
1.Heat the remaining oil in the same pan over medium heat.
2.Add fennel seeds, cumin seeds, black peppercorns, cinnamon, and cloves.
3.Let them sizzle for 20 to 30 seconds until fragrant.
4.Add curry leaves and stir briefly.
TIPKeep the heat medium so the spices toast without burning.
saute · ~12 min
Build the Chettinad masala base.
1.Add sliced onion and green chili, then cook until the onion turns light golden, 5 to 6 minutes.
2.Add ginger-garlic paste and cook for 1 minute until the raw smell fades.
3.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
4.Add turmeric powder, red chili powder, coriander powder, black pepper, and the remaining salt. Mix well.
mix · ~3 min
Toss the rice and eggs with the masala.
1.Add the cooked rice to the pan and toss gently to coat every grain.
2.Add the scrambled eggs and mix lightly so the pieces stay visible.
3.Cook for 2 to 3 minutes on low heat until everything is hot and well combined.
TIPUse a flat spoon and fold gently to keep the rice fluffy.
garnish
Finish with cilantro.
serve
Serve the Chettinad Egg Rice hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the cooked basmati on a plate before tossing so the grains stay separate and fluffy.
2
Scramble the eggs only until softly set; they will firm up again when folded back into the hot rice.
3
Toast the fennel, cumin, peppercorns, cinnamon, and cloves on medium heat so they release aroma without turning bitter.
4
Cook the tomatoes until pulpy and the oil starts to reappear; this keeps the masala from tasting raw.
5
Use a wide pan for the final mix so the rice can be folded gently instead of clumping or breaking.
6
If making ahead, store rice and masala separately and combine just before serving for the best texture.

RECIPE VARIATIONS