Tomato Egg Rice

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Ingredients

Basmati Rice/ Sona Masoori- 3 cups

Eggs- 4-5

Onions- 1 large, chopped

Tomato- 1 ½ cup, chopped

Green Chillies-2-3, slit and cut

Cardamom/Elaichi- 1-2 pods

Cloves/Lavang- 2-3

Cinnamon stick/Patta- 1-2, 1-inch sticks

Bay Leaves-2

Ginger garlic paste- ½ tsp

Dhaniya pwd- ¼ tsp

Garam Masala pwd (Preferably homemade)- 2 tsp

Red Chilli pwd- 1 tsp

Turmeric pwd- ½ tsp

Salt to taste

Cooking Oil- 2 tbsp

Method

• Cook the rice and keep it aside.
  
• Take a skillet and add 2 tsp oil and add 5 eggs and sprinkle ½ tsp chilli pwd and salt to taste and scramble the eggs and keep this aside.
  
• Heat oil in a cooking vessel add cardamom, cloves, cinnamon, bay leaves and when it starts spluttering add onions and green chillies and cook until it turns transparent.
  
• Add turmeric pwd, ginger garlic paste, salt and sauté well.
  
• Now add chopped tomatoes and cook for about 4-5mins and then add chilli pwd, dhaniya pwd and garam masala and stir the contents.
  
• Add scrambled eggs to this tomato mixture and sauté it and cook on a low flame for 1-2 mins.
  
• Add this tomato and scrambled egg mixture to the cooked rice and mix it well.
  
• Garnish with coriander and Serve it with Raitha.