Egg omelet masala rice recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Rice - 1 cup (rice cooker cup)
  2. Egg - 4
  3. Chopped Onion - 2
  4. Chopped Tomato - 1
  5. Biryani masala powder - 2 1/2 teaspoon (tsp.)
  6. Yogurt - 3 teaspoon (tsp.)
  7. Turmeric powder - 1/4 teaspoon (tsp.)
  8. Black pepper powder - 1/2 teaspoon (tsp.)
  9. Coriander leaf - 10
  10. -- For Tempering --
    1. Oil - 2 tablespoon (tbsp.)
    2. Dry chili - 2
    3. Curry leaf - 6
    4. Fennel seed - 1/2 teaspoon (tsp.)
    5. Cinnamon stick - 1 inch
    6. Clove - 2
  11. Salt - as needed

PREPARATION:

  1. Cook the rice fluffy (not sticking together).
  2. Break egg into a bowl. Add salt, black pepper powder, turmeric powder and beat well. Now make omelets with the beaten egg. Break the omelet into big pieces.
  3. Heat oil in a pan. Now add dry chili, curry leaf, fennel seeds, cinnamon stick, cloves. Once the fennel seeds start to splatter add onion and sauté until onion turn translucent (golden brown).
  4. Now add tomato and sauté until the become mushy.
  5. Now add biryani masala powder, salt and sauté until oil separates.
  6. Now add the broken omelet pieces and sauté until the omelet pieces are well coated.
  7. Now add the cooked rice. Mix well until the rice is well coated with omelet pieces masala.
  8. Add coriander leaves before you remove omelet masala rice from heat (stove) and serve.

NOTES:




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