Hyderabadi Spiced Egg Rice Bowl Recipe

About this recipe

Kickstart your morning with the Hyderabadi Spiced Egg Rice Bowl, a hearty and flavorful Indian breakfast option. This dish combines tender long-grain rice with perfectly spiced scrambled eggs, creating a harmonious blend of textures and tastes. The onions and tomatoes lend a subtle sweetness, while the bold spice mix and fresh coriander add depth and vibrancy. High in protein at 23g per serving, this meal will keep you energized and full for hours. It's quick to prepare, ready in just 35 minutes, making it ideal for busy mornings. Enjoy the comforting warmth and traditional flavors of Telangana cuisine in every bite!

Ingredients

• Pcs Egg Loose
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• - Suhana Dal Makhani Spice Mix 50g Pouch
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the rice thoroughly under running water and soak it for 20 minutes.
2. 2. Boil 400ml of water in a pot, add soaked rice, and cook until tender. Drain excess water and set aside.
3. 3. Heat oil in a pan and sauté finely chopped onions until golden brown.
4. 4. Add ginger garlic paste to the pan and cook for 2 minutes until aromatic.
5. 5. Stir in diced tomatoes, green chilies, and cook until the tomatoes are soft and mushy.
6. 6. Mix in turmeric powder, red chili powder, and Suhana Dal Makhani Spice Mix, cooking for 2 minutes.
7. 7. Crack eggs directly into the pan and scramble them gently, ensuring they are well coated with the spices.
8. 8. Add the cooked rice to the pan and mix thoroughly with the egg mixture.
9. 9. Season with salt and cook for 2 minutes to blend the flavors.
10. 10. Garnish with freshly chopped coriander leaves before serving.