Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 2 tablespoons of oil in a pan. Add 1/4 teaspoon of fennel seeds, 1 green chili, and some curry leaves. Then add 1 fine sliced onion and fry for 1-2 minutes until it starts to soften.

2. 2.Add Ginger Garlic Paste and Spices

   Add 1 teaspoon of ginger garlic paste to the pan and fry until the raw smell disappears. Next, add 3/4 teaspoon of chili powder, 1/4 teaspoon of coriander powder, 1/4 teaspoon of garam masala, 3/4 teaspoon of salt, and 1/2 teaspoon of dry fenugreek leaf. Mix well to combine all the spices.

3. 3.Cook Tomatoes

   Add 1 fine chopped tomato to the pan. Mix it with the spices and cover the pan. Cook until the tomatoes become soft.

4. 4.Add Rice and Water

   Add 1/2 cup of rice, which has been soaked for 30 minutes, to the pan. Mix it thoroughly with the tomato and spice mixture. Pour in 1 cup of water and stir gently.

5. 5.Cook Rice

   Cover the pan and cook the rice on a low flame for 5 minutes. This allows the rice to absorb the flavors and partially cook.

6. 6.Add Eggs and Finish Cooking

   Carefully crack 3 eggs directly onto the partially cooked rice. Cover the pan again and cook on a low flame for another 3-5 minutes, or until the eggs are cooked to your desired doneness and the rice is fully cooked and fluffy.

7. 7.Serve

   Once cooked, gently scoop out the egg rice onto a plate and serve hot.