Egg rice recipe / street style egg rice( rottukadai)/easy lunch box recipe
Ingredients
To cook rice
- Basmati rice - 11/2 cups
- Water - 7 1/2 cups
- salt to taste(water should be salty)
- Oil - 1 tsp
Egg mixture:
Eggs - 5
- salt to taste
- pepper powder - 11/2 tsp
For egg rice:
- Butter/ghee - 11/2 tbsp
- Oil - 1 tbsp
- Mustard seeds/kadugu - 1 tsp
- Chopped onion - 1/4 cup
- Ginger garlic paste - 11/2 tbsp
- Chilli powder (kashmiri+ordinary) - 2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala powder - 1 tsp
- Salt as needed
- Tomatoes/thakkali - 4-5(small minced)
- Some chopped coriander
- Pepper powder - 2 tsp
Instructions
- Wash and soak basmati rice for half an hour.2.In meanwhile crack eggs and beat in with needed salt and pepper keep ready.3.After soaking drain rice keep a pot with water to boil and when it boils add salt and oil.4.Put in the rice and cook till it 90 % cooked drain it and cool.5.Keep a pan or a kadai add butter oil mixture add mustard to splutter.6.Add onions to become golden then ginger garlic paste.7.When rawness goes away add chilli powder, turmeric powder and garam masala.8.Saute well add some water so that it does not burn now add tomatoes with needed salt for the gravy.9.When tomatoes cooks well it will release oil add in the beaten egg mixture to the side.10.Stir in well when it starts to scramble combine all the gravy and stir.11.Add in the drained cooked rice stir in well with some chopped coriander and switch off.12.Add pepper powder mix well and serve hot.
Notes
- Add correct amount of garam masala so that it does not become over powering.
- You can use any rice of your choice even left over rice will do the job.
- You can have this rice as it is and as such there is no need for a side dish.
- Don’t make the rice too dry correct amount of moisture from the gravy makes the perfect egg rice.