Egg and Tomato Rice

This is simple and healthy rice.

Ingredients

To Grind

• Ginger and Garlic 2 tsp each chopped
• Green Chilli 2 or 3 nos chopped
• Lemon Juice 1 tbsp
• Coriander Leaves 2tbsp chopped
• Mint Leaves 1 tbsp chopped

For masala

• Cardamom 3 crushed 
• Bay Leaf 1
• Cloves 3 
• Cinnamon 1 stick
• Onion 2 medium , sliced
• Tomato  3 medium, pureed
• Egg 2 nos
• Turmeric Powder 1/2 tsp
• Red Chilli Powder 1 tsp
• Garam Masala or Biriyani Masala 1 tbsp
• Salt
• Basmati Rice 2 cups
• Water 2 cup
• Ghee 2 tbsp
• Oil

Method

Grind together chopped ginger, garlic, green chilli, coriander, mint leaves, lemon juice and 1 tbsp water to a smooth paste.

Heat 1 tbsp ghee and little oil (I used sunflower oil) in a pressure cooker and add the whole spices, cardamom, cloves, bay leaf and cinnamon, saute for a minute and add sliced onion. 

When Onion turns golden brown add ground paste, saute for 2 to 3 minutes. Add turmeric powder, red chilli powder and garam masala, saute for 2 minutes. Add tomato puree and salt. Saute for 2 minutes. Just break eggs and add now. Mix well. 

Add washed rice and mix. Make sure you mix gently after adding rice. Add water and 1 tbsp ghee. Bring it to boil and close the cooker. Put on the weight and lower the flame to the lowest. cook for 8 to 10 minutes and switch of the flame. Keep the cooker closed for 20 more minutes.

Open the cooker and fluff the rice with a fork or spoon. Serve hot with Raita, Pappad and Pickle. 

NB:  If you want can fry cashew nuts in ghee and garnish the rice. Enjoy cooking.