Masala Rice with Boiled Egg – Easy One-Pot Dinner Recipe

Instructions

1. 01

   Boil & Prep Eggs: Place eggs in water, bring to a boil, then simmer for about 10 minutes. Cool in ice water, peel, and set aside. Lightly make small slits on each egg so they absorb the masala spices during cooking.

2. 02

   Cook Basmati Rice: Cook the soaked basmati rice in salted boiling water until just tender (90% done), then drain excess water and set aside.

3. 03

   Sauté Whole Spices & Onions: Heat oil or ghee in a deep pan over medium heat. Add whole spices — cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté for 30 seconds until fragrant. Add sliced onions and cook until lightly golden brown.

4. 04

   Cook Aromatics & Tomatoes: Add minced garlic, grated ginger, and green chili. Sauté for 1 minute until fragrant. Add chopped tomatoes and cook for 3–4 minutes until soft and oil begins to separate.

5. 05

   Add Spices & Simmer Gravy: Stir in ground spices — turmeric, red chili powder, coriander powder, and salt. Cook for 1 minute until raw spice aromas fade.

6. 06

   Coat Eggs in Masala: Add the slitted boiled eggs into the pan, gently turning them so they get thoroughly coated in the rich spiced masala.

7. 07

   Combine Rice & Garnish: Add cooked basmati rice into the pan. Carefully fold and toss everything together with a wide spatula so rice grains stay fluffy and unbroken. Sprinkle garam masala and fresh coriander on top, cover with a lid, and steam for 3–5 minutes before serving.