Rice Tales


Rice is the favoured food of Kerala. No rice for lunch is a disaster of unimaginable dimensions.

It was 1.30 p.m we had our lunch and were watching Television before the noon siesta, when Uncle and Aunty arrived unannounced.

A homemaker is a wonderful juggler capable of multitasking and often doing quick thinking, on her feet.

The present question is that Uncle and Aunty are both elderly. They have not had lunch. They do not like eating out, specifically after the covid19 scare. Lunch had to be prepared in a jiffy.

There are eggs in the kitchen. The stove is a three burner one.

I placed four eggs to boil on one burner, two cups of Jeerakashala rice with four cups of water and a large spoon of ghee on another burner.

On the third burner, I sautéed chopped onions, green chillies, ginger, garlic, tomatoes, to which I added a pinch of turmeric, a quarter spoon of chilli powder, and salt to taste to which, I put in a spoon of egg biriyani masala.

I mixed in boiled eggs without the shell and cooked rice to the sautéed masala and garnished it with chopped coriander leaves.

Egg biriyani was ready by 1.45 p.m. Aunt and Uncle were served the biriyani, curd, pickle, and pappad, with ripe bananas to round off the lunch.

The satisfied duo rested in the guest room after lunch, before proceeding to the military canteen to buy groceries, all the time discussing how delicious the lunch was.


Waiting to return with more rice tales,

Yours Sincerely,

The Rice Bowl.


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