Butter Curried Rice and Egg
A quick and delicious butter curried rice using Tilda Basmati Rice. Courtesy of MOB Kitchen.
- 31 - 60 Minutes
- Medium
- Serves 4
How to make Butter Curried Rice and Egg
Method
Ingredients
Ingredients
- 400g Tilda Pure Basmati Rice
- 800 ml Cold Water
- 5 Tbsp Butter
- Handful of Pistachios
- 3 Brown Onions
- 5 Cardamom Pods
- 1 Tbsp Curry powder
- 1 Tsp Turmeric
- 2 Bay Leaves
- 2 Tsp Chilli powder
- 4 Eggs
- Handful of Mint
- 1 Lemon
- Salt
How to make Butter Curried Rice and Egg
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Butter can burn very easily, so make sure throughout recipe a low to medium heat is used.
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Rinse the Basmati rice in water till the water runs clear, then soak rice for half an hour. Once soaked, drain and put to the side.
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Slice the onions and put to one side.
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On a medium to low heat melt the butter in a large saucepan.
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Add the nuts to the butter and cook till golden. Remove with a slotted spoon and use at the end.
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Add the whole cardamom pods and sliced onions in the butter. Add your curry powder, bay leaves, turmeric and chilli powder. Cook for a couple of minutes until fragrant and the onions are tender.
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Now add the soaked rice and stir altogether for 1 minute, making sure the rice does not stick to the bottom of the pan but is glossy and buttery.
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Cover with water. Don’t forget to add a generous pinch of salt.
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Get the pan to a gentle simmer and then cover for 7 mins.
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Once cooked and all the water is absorbed add a tablespoon of butter on top and put the lid back on for a couple of minutes.
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In a frying pan cook your fried egg at a high heat in butter for the ultimate crisped edges.
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Remove lid sand fluff the rice with a fork then stir in the buttered pistachios.
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Squeeze in your lemon juice and season.
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Serve up your fragrant curried rice with a sunny side egg on top and some chopped mint.
