Ingredients:
Rice – 1 cup
Dried Red Chillies – 4 to 5, kept whole
Oil – 2 tblsp
Onions – 2 medium sized, finely sliced
Ginger – 1 inch piece, minced
Garlic – 2 to 3 cloves, minced
Green Capsicum – 1 medium sized, cut into strips
Vegetable Stock Cube – 1
Salt – 1/2 tsp
Eggs – 2
Green Chillies – 2, minced
Turmeric Powder – 1/2 tsp
Method:
1. Wash rice and soak in water for 15 minutes.
2. Wash red chillies and soak in water for 15 minutes.
3. Heat oil in a heavy based pan over moderate heat.
4. Drain red chillies and add to pan with onions, ginger, garlic and capsicum.
5. Cover pan and cook over low heat for a minute.
6. Drain rice and add to pan.
7. Crumble in stock cube and mix in 2 tblsp of water.
8. Stir till rice turns translucent.
9. Mix in salt and 2 cups of water.
10. Cook rice for 10 minutes till water is almost absorbed.
11. Whisk eggs with green chillies and turmeric powder.
12. Gently stir into rice.
13. Cover pan and cook over low heat till water is absorbed and rice is tender.
14. Serve hot.
