Name: Anda Bhurji Pulao
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2½ cup Cooked Rice, cooled; 3 Egg, whisked; 1 Onion, finely chopped; 1 Tomato, finely chopped; 2 tbsp Cooking Oil; 1 tsp Cumin Seeds; 2 Green Chili Pepper, finely chopped; 1 tsp Ginger-Garlic Paste; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ½ tsp Garam Masala; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

30 mintotal

25 min hands-on5 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat the oil in a large, wide pan or wok over steady medium heat until it is hot. Add the cumin seeds and wait for them to crackle.
Add the finely diced onions and the green chillies to the hot fat. Fry them steadily until the onions are very soft and translucent.
Stir in the thick ginger-garlic paste. Fry it for a full 60 seconds to cook off the raw, sharp taste.
1 min
Add the chopped tomatoes, turmeric powder and red chilli powder. Cook this down until the tomatoes break apart completely into a soft pulp and the seasoned oil separates out.
Push the spiced onion and tomato mixture over to the edges of the pan, clearing a space in the middle. Pour the beaten eggs straight into that hot, empty space.
Leave them for a few seconds to begin setting, then scrape at them steadily so the eggs break up into soft curds. As soon as they are scrambled, fold them thoroughly into the masala waiting at the sides.
Add the cold, pre-cooked rice to the pan. Stir in the garam masala and the salt. Turn the heat up to medium-high and toss it all quickly and steadily, so every grain of rice picks up the spiced egg mixture.
Keep it over the heat for 2-3 minutes so everything heats right through. Turn off the heat, scatter plenty of fresh coriander over the top, and serve it piping hot.
2–3 min

How to tell it's done

Light, separate grains of white rice mixed through with soft, well-spiced crumbles of browned egg.

Nutrition

Per serving, from 2 servings.

516kcal

Where the calories come from

Protein15.3 g12%
Carbohydrate65.8 g51%
Fat21 g37%

Sugars: 4.7 g
Saturated fat: 4.4 g
Fibre: 2.9 g
Sodium: 1268 mg
Potassium: 455 mg
Calcium: 91 mg
Iron: 2.9 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Scramble the eggs separately on one side of the pan first, then fold them into the masala. Cracked straight into the gravy they won't scramble properly and the rice turns soggy.

What to serve it with

A quick, self-contained meal. It works on its own, or with a little tomato ketchup or a sharp green chilli chutney alongside.

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Ingredients