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Quick veggie-eggie rice

Aug-13-2018
Lopamudra Dey
20 minutes
Prep Time
35 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Quick veggie-eggie rice RECIPE

Aromatic rice with veggies and eggs

Recipe Tags

  • Non-veg
  • Medium
  • Main Dish

Ingredients Serving: 3

  1. Basmati rice - 500 gm
  2. Cauliflower- 1 (small)
  3. Beans - 150 gm
  4. Carrot - 200 gm
  5. Eggs- 6
  6. Cumin seeds - 2 teaspoons
  7. Cinnamon- 2 sticks
  8. Cloves - 6
  9. Star anise - 2
  10. Nutmeg powder (jaiphol) - 1/2 teaspoon
  11. Mace (javitri) - 2 flowers
  12. Bay leaf (Tejpata) - 2 leaves
  13. Garam masala - 3 teaspoons
  14. Cumin powder - 2 teaspoons
  15. Turmeric powder - 2 teaspoons
  16. Red chilly powder - 1 teaspoon
  17. Ginger paste - 1 teaspoon
  18. Onion - 1 big (for beresta), 2 big
  19. Tomato - 1 medium
  20. Salt to taste
  21. Sugar - 1 and 1/2 tablespoonfuls
  22. Refined oil - 3 tablespoons
  23. Ghee - 1 tablespoon
  24. Rose water - 1/2 teaspoon
  25. Kewra water - 1/2 teaspoon
  26. Saffron food color (optional)

Instructions

  1. 1. Soak the basmati rice for 30 min
  2. 2. Cut the veggies into small pieces
  3. 3. Boil the cauliflower for 7 minutes with pinch of salt and turmeric
  4. 4. Boil the eggs, peel them and swallow fry with a pinch of salt and turmeric and keep them aside
  5. 5. In a bottom heavy pan, pour 1 and 1/2 tablespoon of oil, when sufficiently hot add half of the cumin seeds, half of the whole garam masala (cloves, cinnamon, cardamom) and fry for 1 min
  6. 6. Then add the finely sliced onion and fry till golden brown
  7. 7. Add ginger paste and saute for 5 min. Then add the turmeric powder, cumin powder and half of the garam masala powder. Saute for 10 min in low flame. Add little water if required
  8. 8. When the masala starts leaving oil, add tomato and the other veggies. Add salt and pinch of sugar. Cover the pan and cook for 15 min
  9. 9. Meanwhile boil the soaked rice with bay leaf, remaining cumin seeds, mace, nutmeg, star anise and 2 pinches of salt
  10. 10. Cook the rice till 80% done and drain the water out
  11. 11. Check the tenderness and consistency of the veg gravy and adjust the salt as required
  12. 12. For the beresta, crisp fry the onion slices and keep them aside
  13. 13. In a heavy bottom container, layer the rice and veggie gravy alternately and in each layer add some salt, sugar, garam masala and food color
  14. 14. Top up the final layer with the stir-fried eggs, onion beresta, ghee, rose water and kewra water
  15. 15. Cover the vessel and cook in low flames for 7 minutes
  16. 16. Serve hot with salad

Reviews (1)  

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Reema Garg
Aug-14-2018
Reema Garg   Aug-14-2018

Nice one.

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