Tandoori Spiced Egg And Rice Bowl Recipe

Indian cuisine · 341 calories

About this recipe

This Tandoori Spiced Egg and Rice Bowl is a perfect start to your day. A harmonious blend of Indian spices elevates the fluffy scrambled eggs, which are served atop fragrant basmati rice. The addition of coconut milk creates a creamy, dairy-free sauce that ties the dish together beautifully. This medium-spice breakfast is not only satisfying but also packed with protein to fuel your day. The cooking process is straightforward, with the eggs and rice coming together in under an hour, making it a great option for mornings when you want something hearty yet easy to prepare. Garnished with fresh coriander leaves, this vibrant dish is sure to delight your palate and give you a nourishing start to the day.

Ingredients

  • 6 pcs Eggee Provita+ White Protein Rich Eggs
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 20 g Turmeric Powder
  • 25G Kp Mut Suk Mas
  • 100 g Mix Seeds
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • 200 ml Mustard Oil
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 15 minutes.
  2. 2. Bring a pot of water to boil, add the soaked rice, salt, and turmeric, and cook until tender.
  3. 3. Drain the rice and fluff it gently with a fork to separate the grains.
  4. 4. In a mixing bowl, whisk the eggs with tandoori masala, garam masala, salt, and black pepper until well combined.
  5. 5. Heat oil in a pan over medium heat and pour the egg mixture into the pan.
  6. 6. Stir and cook the eggs gently, ensuring they remain soft and fluffy.
  7. 7. In a small saucepan, heat coconut milk with a pinch of turmeric and garam masala for added flavor.
  8. 8. Plate the cooked rice in a bowl, creating a base layer.
  9. 9. Top the rice with the spiced scrambled eggs evenly.
  10. 10. Drizzle the warm coconut milk sauce over the eggs and rice.
  11. 11. Garnish with freshly chopped coriander leaves for a burst of color and freshness.
  12. 12. Serve immediately while still warm for the best taste and texture.