Street-Style Egg Fried Rice (Anda Bhurji Rice)

Steps

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1. 1
   Prepare the onions and tomatoes by finely chopping them using a food chopper or by hand. Set aside.
   ▶ ≈1:10
2. 2
   Crack 4 eggs into a bowl, add a pinch of salt and freshly crushed black pepper, and whisk well.
   ▶ ≈1:41
3. 3
   Prepare 4 cups of cooked rice. Leftover rice from the previous day, stored in the refrigerator, works best. If you don't have leftovers, cook 1 cup of basmati rice (soak for 30 minutes, then boil and drain), and allow it to cool before using.
   ▶ ≈2:11
4. 4
   Heat a kadhai or large pan on high flame. Add 2 tablespoons of butter and 1 teaspoon of oil to prevent the butter from burning.
   ▶ ≈3:30
5. 5
   Once the butter and oil are hot, add 1/2 teaspoon of cumin seeds and 10-15 curry leaves. Let them crackle and release their aroma.
   ▶ ≈3:50
6. 6
   Add the chopped onions and tomatoes along with salt. Cook on high flame, stirring continuously, for 3-4 minutes until the moisture dries out. Do not brown them; just let the moisture evaporate.
   ▶ ≈4:08
7. 7
   Add 1 tablespoon of ginger garlic green chilli paste, stir, and cook for 1-2 minutes until the masala comes together.
   ▶ ≈4:26
8. 8
   Reduce the flame and add 1 teaspoon Kashmiri red chilli powder, 1/4 teaspoon turmeric powder, and 1 teaspoon biryani masala. Add a splash of hot water to prevent the spices from burning. Stir well and increase heat to high to roast the masala thoroughly.
   ▶ ≈4:38
9. 9
   Pour in the beaten eggs and stir continuously while cooking for 2-3 minutes. Keep the eggs soft and tender; do not overcook them.
   ▶ ≈5:18
10. 10
    Once the eggs are cooked, add 4 cups of cooked rice along with salt to taste. Mix in the chopped coriander stems, fresh coriander, and juice from half a lemon.
    ▶ ≈5:44
11. 11
    Mix everything thoroughly so that the rice is evenly coated with the masala and eggs. Cook for another 2-3 minutes to let all the flavours come together.
    ▶ ≈5:56
12. 12
    Plate the fried rice and garnish with fresh chopped coriander on top. Serve hot, optionally with schezwan sauce or other condiments on the side.
    ▶ ≈6:09