- Kaima Rice – 1.5 cups
- Ghee – 1 tbsp.
- Sunflower / gingelly oil – 2 tbsps.
- Cinnamon – 1″ piece
- Cloves – 3 numbers
- Cardamom – 3 numbers
- Curry leaves – a few
- Onion – 2 medium, finely chopped
- Tomato – 1.cup, chopped and pureed in the mixer
- Cilantro – 1/4 cup
- Boiling water – slighly less than 3 cups
- Egg- 4 numbers, beaten lightly with 4 pinches of salt & 1/2 tsp. of pepper powder
- Salt as needed
For the masala paste
- Fennel seeds – 3/4 tsp.
- Greenchilly – 2 numbers
- Garlic – 5 big cloves
- Ginger – 1/2″ piece
- Shallots – 6 numbers, medium sized
- Turmeric powder – 1/2 tsp.
- Red chilly powder – 1/2 tsp.
- Peppercorns – 1/2 tsp.
- Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the rice aside.
- Grind together all the ingredients for the masala paste in your mixer/grinder adding 1 tbsp. of water to a smooth paste.
- 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.
- Add the masala paste & cook for 10 minutes on low heat or till oil seperates.
- Throw in the chopped tomatoes & add salt to taste. Cook for 15-20 minutes adding water as & when required.
- Add cilantro and rice and fry on medium high heat for 3-4 minutes.
- Add the boiling water and salt. Cover cook on medium low heat for 8 minutes.
- 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.
- Mix the eggs and the rice well & cook on medium heat for 2 more minutes.
- Serve hot with raitha.
Source:- Lakshmi Nair