Chilli egg rice

Covid19 pandemic.... Aluva is fully locked down. And being seniors we are completely locked down in our home. Getting some new recipes, that too turning out tasty. I can’t resist myself for posting the pics and recipes in my blog.

Thought of making egg biriyani. Due to shortage of some ingredients suddenly changed my mind to prepare chilli egg rice. There was no green chilli. New recipe, new experience and new taste. All went well.

Chilli egg 

Eggs 2, boil cooked, peeled and silted,

Onion 1, ginger 1 inch piece, garlic cloves 15, all thinly sliced,

Cilantro chopped a tbsp.,

Coconut oil 1 tbsp.,

Kashmiri chilli powder 1 tsp.,

Fennel powder 1/2 tsp.,

Dried red chilli bits 1 tbsp.

Heat oil in a shallow pan, drop in red chilli bits, mix well, add onion, garlic, ginger and salt. Mix well till tender, add chilli and fennel powder, mix, add lemon juice, cilantro and eggs. Combine well and mix well with the cooked rice. Chilli egg rice ready. Serve with yogurt and pickles.

How to cook rice?

So easy. 

Biriyani rice 1 cup,

Whole spices 1 tbsp. that includes pepper corns, cloves, cinnamon, nutmeg mace, cardamom and fennel seeds.

Wash the rice and drain out the water.

Heat a pressure cooker, drop in the whole spices, stir fry till the aroma spreads, drop in the rice. Dry fry for 3 minutes. Add 21/2 cups of water and cook for a whistle. Care should be taken not to over cook.

Allow to cool down. Spread the rice in a basin and spread it with a fork.