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Long grain rice - 1/4 cup
Small onion - 1
Lemon - 1
Chicken stock  - 5 cups
Salt - 1 tsp
Pepper powder - 1/2 tsp
Eggs - 2-3

Coriander leaves


  • Wash and drain the rice. Chop the onion finely.
  • Put the rice and onion into the stock with the salt and pepper, and simmer for 15 minutes till the rice is tender.
  • When ready to serve, reheat the stock till just about to boil and remove from heat.
  • Break eggs into a bowl, and beat till well blended. Beat in the lemon juice.
  • Pour a ladleful of hot stock slowly onto the egg mixture, beating all the time. Repeat with one more ladleful.
  • Pour the egg mixture into the stock, stirring all the time.
  • Garnish with coriander leaves and serve immediately.
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