Tomato and Ginger Biryani with Eggs
Prep:  10 minutes
Cook:  40 minutes
Serves:  4
Average: 4.3 (8 votes)
Difficulty:
Cuisine:
Saved:
Indian
83
Recipe by: Australian Eggs
This easy tomato and ginger biryani with eggs is a fantastic family-friendly dinner idea. This fuss-free Indian curry rice dinner is also a great leftover lunch idea for the next day.
Credit: Whisk Media Group
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Tomato and Ginger Biryani with Eggs
Ingredients:
Method:
  1. Heat oil in a large heavy-based frying pan over medium heat. Add onion, garlic, ginger, chilli, salt and pepper. Cook, stirring, for 4-5 minutes or until softened. Add spices, rice and tomato and stir to coat. Add water and stir. Cover with a lid, reduce heat to medium-low, and cook for 30 minutes. Add the eggs, cover and cook for a further 5 minutes or until rice is cooked and eggs are warm.
  2. Meanwhile, cook the beans in boiling salted water for 4–6 minutes or until just cooked. Drain and shred. Set aside.
  3. Fluff up rice with a fork and serve topped with beans. Cut eggs in half and place on top. Serve with coriander, chilli, yoghurt and lime.
Tips & Hints:
  • For the best soft-boiled eggs, bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes. Drain and stand in cold water. Crack shells and gently peel.
Nutrition Information
Per adult serving (460)

Calories

392.0

Energy

1640.0kJ

Protein

14.0g

Fat, Total

15.0g

Saturated

2.0g

Carbs, Total

47.0g

Sugars

5.0g

Dietary Fibre

6.0g

Sodium

114.0mg
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