The Rice Cookbook by Anuradha Ravindranath

Author:Anuradha Ravindranath [Ravindranath, Anuradha]
Language: eng
Format: epub
ISBN: 9788184758115
Publisher: Penguin Books Ltd
Published: 2013-01-20T00:00:00+00:00

EGG BIRYANI

Serves: 2-3

1 cup rice

2 tbsp oil

½ tsp cumin seeds

1 medium-sized tomato, finely chopped

½ cup shelled green peas

1 medium-sized potato, diced

1 small carrot, diced

2 tsp garam masala powder

1 tsp black pepper powder

½ tsp turmeric powder

A pinch + 1 tsp salt

2 tbsp chopped coriander leaves

1-2 green chillies, minced

2 eggs, hard-boiled and cut into halves

Wash rice and soak in water for 15 minutes.

Heat oil in a heavy-based pan over moderate heat. Sprinkle in cumin seeds and when they splutter, add tomato and stir well. Cover pan and cook for about 2 minutes.

Stir in vegetables and spice powders. Add 1 cup water and a pinch of salt. Mix gently, cover pan and cook over low heat, till water is almost absorbed.

Stir in coriander leaves and chillies.

Drain rice and add to pan. Stir till translucent.

Mix in 1 tsp salt and 2 cups water. Cook rice as given on Basic Recipes for 10-15 minutes, till water is absorbed and rice is tender.

Arrange eggs in a serving dish. Spoon hot rice on top and serve hot.

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