Fluffy Masala Egg Rice With Curry Leaves Recipe

About this recipe

Fluffy Masala Egg Rice with Curry Leaves is a fragrant and satisfying Indian breakfast that combines fluffy scrambled eggs with perfectly cooked long-grain rice and bold spices. The dish is enhanced with aromatic curry leaves, mustard seeds, and a medley of vegetables, creating a balance of flavors and nutrients. Packed with 32g of protein, this hearty breakfast provides the energy and nutrition you need to kickstart your day. Cooking this dish is straightforward, with the spices and eggs coming together effortlessly in one pan. Serve it hot, garnished with fresh curry leaves, for a comforting yet energizing morning meal that's perfect for any occasion.

Ingredients

• 6 pcs Eggee Provita+ White Protein Rich Eggs
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 50 g Pluckk Organic Curry Leaves
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 50 g X 3 Eastern Asafoetida Powder Combo
• 50G Suhana Meatmutton
• 20 g Turmeric Powder
• - Frozen Mixed Vegetables
• medium Chilli Green Long
• - Ginger Powder
• 500 G Preserved Dried Salted Black Beans
• 110 g Unpeeled Garlic Cloves
• - Onion-250 Gms
• 750 g Priya Sunflower Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - KATDARE BLACK PEPPER POWDER 12GM

Instructions

1. 1. Rinse the long-grain rice thoroughly and cook it in a pot with double the water until fluffy, then drain and set aside.
2. 2. Heat sunflower oil in a large pan and add mustard seeds, letting them crackle for a few seconds.
3. 3. Add curry leaves, asafoetida, and chopped garlic; sauté until the garlic turns golden and aromatic.
4. 4. Stir in diced onion and green chilies, cooking until the onions are translucent.
5. 5. Add the frozen mixed vegetables and sauté for 3-4 minutes until slightly softened.
6. 6. Sprinkle turmeric powder, Dal Makhani spice mix, ginger powder, and black pepper, stirring well to coat the vegetables evenly.
7. 7. Push the vegetables to one side of the pan and crack the eggs into the other side; scramble them gently until cooked through.
8. 8. Combine the scrambled eggs with the vegetables and mix thoroughly to blend flavors.
9. 9. Fold in the cooked rice and preserved dried salted black beans, stirring gently to avoid breaking the rice grains.
10. 10. Adjust salt to taste and cook for another 2 minutes, allowing the spices to blend into the rice.
11. 11. Serve immediately, garnished with a few fresh curry leaves and a sprinkle of black pepper.