Eggs are a good source of protein, and an inexpensive way to bulk up a meal. Adding them to Biryani makes a tasty and nutritious dinner.
Serves 4 – 6
Prep Time: 10 minutes
Cooking Time: 45 Minutes
Total Time: 55 minutes
- 3 tablespoons (45ml) vegetable oil
- 2 onions, sliced
- 1 clove garlic, crushed
- 3 tablespoons (30ml) curry powder
- 2 teaspoons (10ml) cumin seeds
- 1½ cups (375ml) rice
- 3 cups (750ml) chicken or vegetable stock
- Salt and ground pepper
- 6 fresh large eggs
- 1 onion sliced, and crispy fried
- 2 tablespoons (30ml) fresh coriander, chopped + extra for serving
- ½ cup (125ml) frozen peas, defrosted
- Lemon wedges
- Heat the oil in a large pot, add the 2 sliced onions and sauté over medium heat until golden brown. Add garlic, curry powder and cumin seeds and fry until fragrant, take care not to burn the garlic and spices or it will taste bitter.
- Stir in rice and sauté for 5 minutes, ensuring rice is completely coated in spices and oil.
- Add the stock and cover. Simmer until all the liquid is absorbed and rice is cooked, about 20 minutes. Season with salt and pepper.
- While the rice is cooking boil the eggs: Place a small pot of water on the stove and bring to the boil, add the eggs and cook for 6 minutes. Remove the eggs and plunge into an ice bath of cold water.
- Fry remaining onion in vegetable oil at medium to low heat until golden brown and crispy. Drain on kitchen paper.
- To serve: Stir through coriander and peas, and garnish with chopped coriander and crispy onions.
- Peel and slice the eggs in half and arrange on top of the Biryani with lemon wedges on the side.