Hyderabadi Egg Fried Rice

Name: Hyderabadi Egg Fried Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 1 cup basmati rice (soaked for 20 minutes and drained); 6 cup water (for boiling rice); 0.5 tsp salt (for boiling rice); 2 tbsp oil; 1 tsp ghee; 4 pcs egg; 1 pcs onion (medium, thinly sliced); 3 pcs green chili (slit); 1 tsp ginger-garlic paste; 0.5 tsp cumin seeds; 3 pcs cloves; 2 pcs green cardamom (lightly crushed); 1 inch cinnamon; 1 pinch black pepper; 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp mint (chopped); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(55)

TASTE SCORE

8/10

Fragrant basmati rice tossed with eggs, green chilies, whole spices, mint, and coriander for a home-style Hyderabadi touch. It is light, savory, and quick enough for lunch or dinner with raita on the side.

PREP

20m

COOK

25m

SERVES

1 KATORI

332 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Soak the rice and get the other ingredients ready.
Rinse the basmati rice until the water runs mostly clear, then soak it in fresh water for 20 minutes and drain. Slice the onion, slit the green chilies, and chop the mint and coriander leaves.
TIPDrained rice cooks up fluffier and breaks less during stir-frying.
boil · ~10 min
Boil the rice until just cooked.
1.Bring 6 cups water to a rolling boil in a large pot.
2.Add 0.5 tsp salt and the drained basmati rice.
3.Cook until the grains are about 90% done and still hold their shape, about 6 to 8 minutes.
4.Drain the rice well and spread it on a plate or tray to cool slightly.
TIPDo not overcook the rice here or it will turn soft when tossed in the pan.
fry · ~3 min
Scramble the eggs.
Heat 1 tsp oil in a wide pan over medium heat. Crack in the eggs and scramble gently until just set into soft curds, then transfer to a plate.
saute · ~7 min
Cook the whole spices and onions.
1.Heat the remaining oil and ghee in the same pan over medium heat.
2.Add cumin seeds, cloves, cardamom, and cinnamon and cook until fragrant, about 30 seconds.
3.Add sliced onion and green chilies and cook until the onion softens and turns light golden, 4 to 5 minutes.
4.Add ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.
TIPKeep the heat moderate so the whole spices flavor the fat without burning.
mix · ~1 min
Season the pan base.
Add black pepper, red chili powder, garam masala, and 1 pinch salt. Mix for a few seconds so the spices bloom in the hot fat.
assemble · ~3 min
Toss the rice, eggs, and herbs together.
1.Add the cooled rice to the pan and toss gently to coat the grains with the spiced onion mixture.
2.Add the scrambled eggs, mint, and coriander leaves.
3.Sprinkle in the lemon juice and toss again until everything is evenly mixed and heated through.
TIPUse a flat spoon and light hands to keep the rice grains separate.
serve
Serve the Hyderabadi egg fried 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
Drain and spread the rice after boiling so steam escapes; this keeps the basmati grains separate during tossing.
2
Scramble the eggs only to soft curds first, because they firm up again when reheated with the rice.
3
Let the onions turn light golden, not dark brown, so the fried rice stays delicate and not bitter.
4
Bruise the cardamom lightly before adding it so it perfumes the oil more effectively.
5
Add lemon juice at the very end over low heat to keep its fresh brightness noticeable.
6
If making ahead, cool the rice fully and refrigerate it; chilled rice is easier to toss without breaking.

RECIPE VARIATIONS