Egg Bhurji Rice Bowl

• ●basmati rice80 g
• eggs3 whole
• vegetable oil1.5 tsp
• onion0.5 medium
• garlic2 cloves
• green chilli1 whole
• tomato1 medium
• turmeric powder0.25 tsp
• red chilli powder0.5 tsp
• cumin seeds0.5 tsp
• garam masala0.25 tsp
• salt0.5 tsp
• fresh coriander leaves5 g

1. 1Rinse 80 g basmati rice under cold water until clear, then cook in 160 ml lightly salted water — bring to a boil, cover tightly, reduce to the lowest heat, and cook for 12 minutes, then rest off heat for 5 minutes.
2. 2While the rice rests, heat 1.5 tsp oil in a non-stick pan over medium heat and add 0.5 tsp cumin seeds — let them splutter for 20 seconds.
3. 3Add the finely sliced half onion and cook for 4 minutes until soft and lightly golden, then add 2 minced garlic cloves and 1 finely chopped green chilli and stir for 1 minute.
4. 4Add the finely diced tomato along with 0.25 tsp turmeric, 0.5 tsp red chilli powder, and a pinch of salt — cook for 3 minutes until the tomato breaks down and oil separates.
5. 5Crack 3 eggs directly into the pan and stir continuously with a spatula, breaking and scrambling the eggs into the masala over medium heat for 3–4 minutes until just cooked through but still slightly moist.
6. 6Sprinkle 0.25 tsp garam masala over the bhurji, stir once, and remove from heat immediately.
7. 7Fluff the rested basmati rice with a fork and transfer to a bowl, then top generously with the egg bhurji and garnish with fresh coriander.

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