Chettinad Egg Rice

1. 1
   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.
2. 2
   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.

3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   garnish

   Finish with cilantro.

7. 7
   serve

   Serve the Chettinad Egg Rice hot.

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