Scrambled Egg Pulao
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Scrambled Egg Rice is an easy one pot meal. It is a good lunch box recipe for kids as well as adults.
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Ingredients
- 1 1/2 cup Rice
- 2 Egg
- 1 Onion large, finely chopped
- 1/2 teaspoon Turmeric Powder
- 1 Tomato small, chopped
- 1 teaspoon Ginger Paste
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Garam Masala Powder
- Salt
- 4 to 5 tablespoon Refined Oil
- 1 tablespoon Ghee
- 1 inch Cinnamon Stick
- 2 Cardamom
- 2 Cloves
- 1 Bay Leaf
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Instructions
- Wash and soak the rice for 20 minutes and later drain the water.
- Heat 2 tablespoon oil in a pan. Beat the eggs in a bowl with salt and add in the pan. Stir it vigorously to make scramble and keep aside.
- Now heat remaining oil in a wok and add bay leaf and whole garam masalas including cinnamon stick, clove and cardamom.
- Next ad chopped onions and fry till they are translucent.
- After that add ginger paste and cook well.
- Add all the dry spices (except garam masala powder) including turmeric powder, cumin powder, coriander powder and mix well.
- Now add chopped tomatoes and cook until the raw smell is gone.
- Finally add garam masala powder and add rice. Mix well.
- Add water as required. Normally 2 cups water for each cup of rice is required. It may depend on the quality of rice.
- Cover it with a lid and wait till the rice cooks and bubble arrive on the top creating holes on the rice. At this time water in the pan should be dried up completely. Serve hot.
Notes
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Recipe Nutrition
Calories: 934 kcal | Carbohydrates: 122 g | Protein: 17 g | Fat: 41 g | Saturated Fat: 8 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 22 g | Trans Fat: 0.1 g | Cholesterol: 183 mg | Sodium: 78 mg | Potassium: 507 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 762 IU | Vitamin C: 13 mg | Calcium: 109 mg | Iron: 3 mg
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