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Categories:
Basmati rice water cinnamon bay leaf cardamom butter vegetable oil onion red ginger clove garlic cumin seeds coriander seeds tomato eggs cilantro lime
Viewed: 21 - Published at: 2 years agoIngredients
- 1 cup Basmati Rice, Rinsed
- 1-3/4 cup Water
- 1 whole Cinnamon Stick
- 1 whole Bay Leaf
- 3 whole Cloves
- 3 whole Cardamom Pods, Cracked
- 2 Tablespoons Butter, Divided (vegetable Or Coconut Oil, If Vegan)
- 1 Tablespoon Vegetable Oil
- 1/2 whole Medium Onion, Chopped
- 1 whole Red Or Green Chili Peppers, Finely Chopped
- 1 Tablespoon Ginger, grated
- 1 clove Garlic, Minced
- 1 teaspoon Cumin Seeds, Toasted & Ground
- 1/2 teaspoons Coriander Seeds, Toasted & Ground
- 1/4 teaspoons Turmeric
- 1 cup Canned Diced Tomato Without Liquid
- 2 whole Large Eggs, Beaten (omit, If Vegan)
- 2 Tablespoons Cilantro, Chopped, For Garnish
- 1 whole Lime, Cut In Wedges, For Serving
Method
- Add water and whole spices to a medium-sized pot, cover and bring to a boil. Add in rice and 1 tablespoon of butter, and season with salt. Reduce to a simmer and cook, covered, for about 15 minutes or until the rice is tender and the water is absorbed. Remove from the heat and allow to rest for at least 5 minutes. Remove and discard whole spices.
- Warm a large saute pan over medium-heat. Add remaining butter and oil to the pan, followed by the onions. Saute for 3-5 minutes or until softened and translucent. Add in chilies, ginger, garlic and spices, and saute about 30 seconds.
- Add the cooked rice to the pan and toss to combine until warmed through. Stir in the tomatoes and season with salt and pepper. Push rice to the side of the pan, leaving an empty space open for the eggs. Pour in the beaten eggs, season with salt and pepper, and scramble. Stir scrambled eggs throughout the rice. Taste for seasoning and adjust, if needed. Garnish with cilantro and serve with lime wedges. Enjoy.
