Creamy Tomato Rice with Egg and Curd

1.Rinse the rice under cold water until the water runs clear, then drain.

2.In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.

3.In a separate skillet, melt the butter over medium heat. Once melted, add the tomato sauce and stir well. Let it simmer for about 5 minutes to enhance the flavors.

4.While the sauce is simmering, crack the eggs into a bowl and whisk them lightly with a pinch of salt and pepper.

5.Push the tomato sauce to one side of the skillet and pour the whisked eggs into the other side. Scramble the eggs gently until they are cooked through, then mix them into the tomato sauce.

6.Once the rice is cooked, fluff it with a fork and add it to the skillet with the tomato and egg mixture. Stir well to combine all the ingredients, allowing the rice to absorb the flavors of the sauce.

7.Remove the skillet from heat and stir in the curd until well combined. Adjust seasoning with salt and pepper to taste.

8.Serve the creamy tomato rice warm, garnished with additional curd if desired.