Tomato egg masala rice

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Ingredients :-

  1. Kaima Rice – 1.5 cups
  2. Ghee – 1 tbsp.
  3. Sunflower / gingelly oil – 2 tbsps.
  4. Cinnamon – 1″ piece
  5. Cloves – 3 numbers
  6. Cardamom – 3 numbers
  7. Curry leaves – a few
  8. Onion – 2 medium, finely chopped
  9. Tomato – 1.cup, chopped and pureed in the mixer
  10. Cilantro – 1/4 cup
  11. Boiling water – slighly less than 3 cups
  12. Egg- 4 numbers, beaten lightly with 4 pinches of salt & 1/2 tsp. of pepper powder
  13. Salt as needed

For the masala paste

  1. Fennel seeds – 3/4 tsp.
  2. Greenchilly – 2 numbers
  3. Garlic – 5 big cloves
  4. Ginger – 1/2″ piece
  5. Shallots – 6 numbers, medium sized
  6. Turmeric powder – 1/2 tsp.
  7. Red chilly powder – 1/2 tsp.
  8. Peppercorns – 1/2 tsp.

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the rice aside.
  2. Grind together all the ingredients for the masala paste in your mixer/grinder adding 1 tbsp. of water to a smooth paste.
  3. Heat ghee and oil in a broad non-stick pan. Add the whole spices, curryleaves, chopped onions, and cook till the onions turn golden brown in colour.
  4. Add the masala paste & cook for 10 minutes on low heat or till oil seperates.
  5. Throw in the chopped tomatoes & add salt to taste. Cook for 15-20 minutes adding water as & when required.
  6. Add cilantro and rice and fry on medium high heat for 3-4 minutes.
  7. Add the boiling water and salt. Cover cook on medium low heat for 8 minutes.
  8. After 8 minutes, make pits here and there in the cooked rice. Pour the beaten eggs into each hole. Cover cook on medium heat for 3 minutes or till the egg starts to set.
  9. Mix the eggs and the rice well & cook on medium heat for 2 more minutes.
  10. Serve hot with raitha.

Source:- Lakshmi Nair

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