Shahzada Kitchen

Butter Zeera Rice with Curry

Shahzada Rice Variety Used

Supreme Basmati Rice (purple pack)


Shahzada Basmati rice 1 cup
Salt as required

For The Seasoning:
Butter 1-1/2 tbsp
Cinnamon 2 inch piece
Bay leaf 1
Clove 1
Star anise 1
Cumin seeds 2 tsp
For Garnishing:
Fried Onion 1-2 tbsp

For Egg Curry:
Eggs hardboiled 6
Desiccated coconut ½ cup
Tomatoes (chopped) 1/2 cup
Dried red chillies 2-3
Finely chopped onion 1
Garlic 2-3 cloves
Black peppercorns 2-3
Coriander seeds 1 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp
Tamarind pulp 3/4 tsp
Oil 1 tbsp
Salt to taste


Wash and soak basmati rice in water for 20-30 minutes. Drain and keep it aside.

Heat butter or ghee in a pan, add cloves, cinnamon and bay leaf, sauté for a few seconds and then add cumin seeds. When cumin sizzles, add the drained rice and fry on medium heat until the rice is well coated with the ghee/butter. Add 2 cups of water and salt as required. When water starts boiling, lower the heat and cook covered until the rice is soft. Fluff it with a fork and serve hot with any gravy side dish of your choice. Garnish with fried onions.

For egg curry, grind together coconut, dried red chillies, half the onion, garlic, peppercorns, coriander seeds, cumin seeds, turmeric powder and tamarind pulp along with some water to a fine paste. Heat oil. Add remaining onion, mix and sauté till golden. Make a crisscross on the narrow side of the eggs. Add the prepared paste to the pan, mix and cook for a minute. Add 1 cup water and mix well. Add salt, mix and cook on low heat for 2-3 minutes. Add eggs, mix and cook for 4-5 minutes. Serve hot garnished with a coriander sprig.