A North Indian hard-cooked
egg and rice dish flavored with garam masala.
Eggs
and Rice Kashmir
- 1/4 cup finely chopped
onion
1 tablespoon butter or margarine
1 teaspoon granulated sugar
1/2 teaspoon garam masala*
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (10-ounce) can tomato puree
3 tablespoons chicken broth
6 large hard-cooked eggs, halved
3 cups hot cooked rice
1 tablespoon chopped fresh parsley
- Cook onion in butter in
small skillet until transparent. Add sugar, garam masala, salt,
pepper, tomato puree and broth; simmer 3 to 5 minutes.
- Arrange eggs on hot rice.
Pour sauce over eggs and sprinkle with parsley.
Makes 6 servings.
*Curry powder may be substituted.
Recipe provided courtesy of the USA Rice Federation.
