Egg Biryani
Tips & Tricks:
To make the rice all fancy ( ie. the traditional coloured rice) all you do is once the rice is cooked, put a couple drops of yellow food colouring in 4-5 distant areas - once the rice cools, mix gently so that you get a variety of shades.
Prep Time: 10 minutes
Total Time: 40 minutes
Difficulty: Easy
Serves 2
1 tbsp yogurt (if using greek yogurt, I recommend you add a pinch of citric acid for a little more tang)
1 tsp coriander powder
1 tsp cumin powder
1/4 cup fried onions (I use store bough pre-fried onions to make my life simpler)
1 fresh green chilli (for the braver palates)
Cilantro to garnish
Ingredients
4 hard-boiled eggs
1 tsp olive oil
1 cup crushed tomatoes (approximately 1.5 large tomatoes)
1/2 tsp crushed garlic
1/2 tsp crushed ginger
1/8 tsp chilli powder (or to taste)
1/2 tsp paprika
2 tsp tomato paste
Method
Hard boil 4 eggs.
Slice the chilli in half, lengthwise while keeping the stem attached (holding the top of the chilli together in 1 unit).
Over low-medium heat, add the oil and sauté chilli until fragrant (about 1-2 minutes)
Add crushed tomatoes, garlic, ginger, chilli powder, paprika, tomato paste, yogurt, coriander powder and cumin powder.
Let simmer for at least 20 minutes, stirring occasionally. When the mixture starts to dry out, you can add water (1/4 to 1/2 a cup at a time).
After 20 minutes (or when getting hungry and ready to eat), crush the fried onions in your hand (if using the store bought) and add to the pot. They will help dry up any additional liquid.
Remove from heat and add the 4 eggs.
Garnish with coarsely chopped cilantro.
nutritional info (per serving)
calories 271 kcal - fat 13g - saturated fat 4g - protein 15g - carbohydrates 15g - dietary fibre 2g - sugars 4g - sodium 151mg