Step-by-Step Instructions

1. 1.Prepare Onions and Tomatoes

   Roughly chop 2 medium-sized onions and 2 medium-sized tomatoes. Place them together in a chopper and chop finely until minced.

2. 2.Prepare Eggs

   Crack 4 eggs into a bowl. Add a pinch of salt and a pinch of freshly crushed black pepper. Whisk well until combined.

3. 3.Prepare Cooked Rice

   Use 4 cups of cooked rice. It's best to use day-old or cooled rice to prevent it from breaking during tossing. If using freshly cooked rice, cool it down for 10-15 minutes before use.

4. 4.Sauté Aromatics

   Heat a wok or kadhai on high flame. Add 2 tablespoons of butter and 1 teaspoon of oil. Once melted and hot, add 1/2 teaspoon of cumin seeds and 10-15 curry leaves. Let them splutter.

5. 5.Cook Onion-Tomato Mixture

   Add the finely chopped onion and tomato mixture to the wok. Add salt to taste. Stir and cook on high flame for 3-4 minutes until the water evaporates and the mixture starts to brown lightly.

6. 6.Add Ginger-Garlic-Chilli Paste

   Once the onion-tomato mixture is cooked, add 1 tablespoon of ginger garlic green chilli paste. Stir and cook for 1-2 minutes.

7. 7.Add Dry Spices

   Lower the flame. Add 1 teaspoon of Kashmiri red chilli powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of biryani masala. Add a splash of hot water to prevent spices from burning. Stir and cook on high flame until the spices are well combined and the oil separates.

8. 8.Scramble Eggs

   Add the whisked eggs to the cooked masala. Stir continuously to scramble the eggs until they are just cooked and mixed with the masala. Do not overcook them.

9. 9.Combine with Rice and Finish

   Add the 4 cups of cooked rice to the wok. Add salt to taste, a handful of chopped fresh coriander stems, a handful of chopped fresh coriander leaves, and the juice of 1/2 lemon. Toss everything together gently for 2-3 minutes until all ingredients are well combined and the rice is heated through.

10. 10.Serve Anda Rice

    Once the Anda Rice is perfectly cooked and mixed, transfer it to a serving bowl. Garnish with fresh coriander and serve hot. Enjoy this delicious street-style Anda Rice!