Golden Egg And Spinach Rice Pilaf Recipe

About this recipe

A fragrant rice pilaf with golden eggs and spinach, seasoned with warm Indian spices. Perfectly balanced for a satisfying dinner.

Ingredients

• 1 kg Basmati Rice
• 6 pcs White Eggs
• 250 g Spinach
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water until the water runs clear.
2. 2. Heat 1 tablespoon of vegetable oil in a pan and toast the cumin seeds for 30 seconds until aromatic.
3. 3. Add finely chopped onion, garlic, and ginger to the pan, sautéing until golden brown.
4. 4. Stir in the turmeric powder, garam masala, and coriander powder, cooking for another minute.
5. 5. Add the rinsed rice to the pan and mix well to coat with the spices.
6. 6. Pour in the water and salt, bring to a boil, then reduce heat to low and cover the pan.
7. 7. Simmer the rice for 12-15 minutes until fully cooked and fluffy, then turn off the heat.
8. 8. Heat the remaining oil in a separate pan and crack the eggs into it, cooking sunny-side up until the whites are set.
9. 9. Season the eggs lightly with a pinch of salt and a sprinkle of turmeric for color.
10. 10. Blanch the spinach in hot water for 1 minute, then drain and chop finely.
11. 11. Fold the chopped spinach into the cooked rice gently to combine.
12. 12. Serve the spinach rice pilaf topped with the golden eggs, garnished with a few cumin seeds.