EGG RICE Recipe | Street-Style ANDA BHURJI RICE | अंडे की भुर्जी का फ्राइड राइस | Chef Sanjyot Keer

By Your Food Lab · 25 min

Ingredients

Instructions

1. Finely chop the onions and tomatoes and set aside. Crack the eggs into a bowl with a pinch of salt and black pepper and whisk well.
2. If you don't have cooked rice, wash 1 cup of rice (basmati preferred), soak for 30 minutes, boil until cooked and drain. You need 4 cups of cooked rice.
3. Heat a kadhai on high. Add the butter and oil, then the cumin seeds and curry leaves and let them crackle.
4. Add the chopped onions, tomatoes and salt and cook on high, stirring, for 3–4 minutes until the moisture evaporates. Do not brown them.
5. Add the ginger garlic green chilli paste and cook for 1–2 minutes. Reduce the heat, add the Kashmiri red chilli powder, turmeric, biryani masala and a splash of hot water. Stir, then raise the heat to high and cook the masala through.
6. When the masala is well cooked, add the beaten eggs and stir continuously for 2–3 minutes, keeping them soft and not overcooked.
7. Add the cooked rice, salt to taste, coriander stems and lemon juice from half a lemon. Mix well so the rice is coated in masala. Taste and adjust salt.
8. Finish with the fresh coriander and mix once more.

Summarized from Your Food Lab's video. Watch it for the details.

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