Street Style Tawa Egg Pulao
Serving - 7
INGREDIENTS
Water - 1.5 litre
Oil - 1 tablespoon
Salt -1 teaspoon
Washed rice - 200 grams
Eggs - 3
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Ghee - 2 tablespoons (divided)
Cumin - 1 teaspoon
Ginger garlic paste - 2 teaspoons
Green chili - 1 teaspoon
Onion - 100 grams
Bell pepper - 50 grams
Tomato - 200 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Paprika - 1/2 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Water - 100 milliliters
Boiled eggs - 3
Lemon juice - 1 tablespoon
Coriander - 1 tablespoon
Coriander - for garnish
PREPARATION
- In a wok, add 1.5 litre water, add 1 tablespoon oil, 1 teaspoon salt and 200 grams washed rice and stir well.
- Boil for 10 - 12 minutes.
- Remove the pan from heat.
- Allow it to cool for 30 minutes.
- Then, refrigerate for 1 - 2 hours.
- In bowl, add 3 eggs and 1/4 teaspoon salt and 1/4 black pepper and whisk well.
- Heat 1 tablespoon ghee in a pan and add whisked eggs in it.
- Now, scramble it using a spatula.
- Remove the pan from heat and keep aside.
- Heat 1 tablespoon ghee in another pan, add 1 teaspoon cumin and stir well.
- Add 2 teaspoons ginger garlic paste and mix.
- Add 1 teaspoon green chili, 100 grams onion and sauté for a minute.
- Now, add 50 grams green bell pepper and sauté for minute.
- Then, add 200 grams tomatoes, mix and cook for a while.
- Add 1/2 teaspoon salt, 1/4 teaspoon turmeric and give it a stir.
- Now, add 1/2 teaspoon red chili, 1/2 teaspoon paprika, 1 teaspoon coriander powder, 1/4 teaspoon garam masala and 1/4 teaspoon black pepper and mix well.
- Now, add 100 milliliters water and stir well.
- Add boiled rice, and scrambled eggs. Mix well.
- Cook for a minute on a medium heat.
- Now, add 3 chopped boiled eggs in it and give it a nice mix.
- Add 1 tablespoon chopped coriander and mix well.
- Remove the pan from heat.
- Garnish it with chopped coriander.
- Serve hot.