Egg Masala Rice

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.

2. 2

   In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt. Cover and reduce the heat to low. Cook for about 15 minutes or until the rice is tender and the water is absorbed. Set aside.

3. 3

   In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté until golden brown.

4. 4

   Add the chopped tomato to the skillet and cook until it softens.

5. 5

   Stir in the garam masala and chili powder, cooking for another minute to release the spices' aroma.

6. 6

   Crack the eggs into the skillet and scramble them gently with the onion and tomato mixture until fully cooked.

7. 7

   Add the cooked rice to the skillet and mix well, ensuring the rice is evenly coated with the masala and eggs.

8. 8

   Season with the remaining salt to taste and cook for another 2-3 minutes, stirring occasionally.

9. 9

   Serve hot, garnished with fresh cilantro if desired.