Butter Curried Rice and Egg
- 31 - 60 Minutes
- Serves 4
- 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
Butter can burn very easily, so make sure throughout recipe a low to medium heat is used.
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.
Slice the onions and put to one side.
On a medium to low heat melt the butter in a large saucepan.
Add the nuts to the butter and cook till golden. Remove with a slotted spoon and use at the end.
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.
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.
Cover with water. Don’t forget to add a generous pinch of salt.
Get the pan to a gentle simmer and then cover for 7 mins.
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.
In a frying pan cook your fried egg at a high heat in butter for the ultimate crisped edges.
Remove lid sand fluff the rice with a fork then stir in the buttered pistachios.
Squeeze in your lemon juice and season.
Serve up your fragrant curried rice with a sunny side egg on top and some chopped mint.