Egg Malai Tikka With Mint Rice Recipe

About this recipe

Indulge in creamy egg tikka marinated with fragrant spices and paired with refreshing mint-infused basmati rice for a wholesome lunch.

Ingredients

• 50 g Parsley Leaves
• 500 g Onion
• 250 g Carrot
• 50 g Honey
• 100 g Lemon
• - Mint Leaf
• 1 kg Beetroot
• 1 kg Quinoa
• - Milky Mist Skyr Plain Yogurt
• 200 g Table Salt
• 55 g Paprika Powder
• - Powder Oats
• 50 g Cumin Powder
• 6 pcs White Eggs
• 1 kg Rice
• 200 ml Coconut Milk
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt
• 200 ml Mustard Oil
• 250 ml Lemon Juice Concentrate
• 50 g Cloves
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Bay Leaf

Instructions

1. 1. Boil the eggs for 8 minutes, then peel and set aside.
2. 2. In a bowl, combine coconut milk, ginger garlic paste, turmeric, chili powder, cumin, coriander, salt, and lemon juice.
3. 3. Pierce the boiled eggs lightly with a fork and marinate them in the prepared mixture for 15 minutes.
4. 4. Heat oil in a pan and gently fry the marinated eggs until golden, turning occasionally.
5. 5. Wash the rice thoroughly and soak for 10 minutes before cooking.
6. 6. Heat oil in a pot, add cloves, cinnamon, and bay leaf, and sauté until aromatic.
7. 7. Add the soaked rice and mint leaves to the pot, mix well, and pour in water to cook the rice.
8. 8. Cover and cook the rice on low heat until fully cooked and fluffy.
9. 9. Plate the mint rice and place the fried eggs tikka on top for serving.
10. 10. Garnish with fresh mint leaves and a sprinkle of cumin powder before serving.