Spicy rice and sweet potato biryani with baked eggs

Recipes / Eggs

This spicy rice and egg dish is a delicious vegetarian dinner idea.

Recipe «Spicy rice and sweet potato biryani with baked eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbsp ghee, 1 tsp cumin seeds, 1 cinnamon stick, 10 fresh curry leaves, 1 large brown onion, halved, thinly sliced , 3 garlic cloves, crushed, 3cm piece fresh ginger, finely chopped, 1 tbsp finely chopped coriander root and stem , 1 long red fresh chilli, finely chopped, 3 tsp garam masala, 1 1/2 tsp turmeric, 230g sweet potato, coarsely grated, 200g basmati rice, 375ml Massel vegetable liquid stock, 4 eggs, Finely chopped tomato , to serve.

Ingredients:

  • 1 1/2 tbsp ghee 
  • 1 tsp cumin seeds 
  • 1 cinnamon stick 
  • 10 fresh curry leaves 
  • 1 large brown onion, halved, thinly sliced 
  • 3 garlic cloves, crushed 
  • 3cm piece fresh ginger, finely chopped 
  • 1 tbsp finely chopped coriander root and stem 
  • 1 long red fresh chilli, finely chopped 
  • 3 tsp garam masala 
  • 1 1/2 tsp turmeric 
  • 230g sweet potato, coarsely grated 
  • 200g basmati rice 
  • 375ml Massel vegetable liquid stock 
  • 4 eggs 
  • Finely chopped tomato , to serve 
  • Fried curry leaves , to serve 
  • Low-fat Greek yoghurt , to serve 

Instructions

  1. Heat the ghee in a large non-stick frying pan over medium-low heat. Add the cumin and cinnamon and cook, stirring, for 1 minute or until aromatic. Add the curry leaves and cook for 30 seconds or until aromatic. Add the onion and season with salt. Cook, stirring, for 3-4 minutes or until soft.
  2. Add the garlic, ginger, coriander and chilli. Cook, stirring, for 1 minute or until aromatic. Add the garam masala and turmeric. Cook, stirring, for 1 minute. Add the potato and cook, stirring, for 2 minutes or until well combined. Stir in the rice until coated. Stir in the stock. Reduce heat to low. Cook, covered, for 10 minutes or until the stock is absorbed.
  3. Remove the pan from heat. Use a spoon to make 4 shallow indents in rice mixture. Crack 1 egg into each indent. Cook, covered, over low heat for 5-6 minutes or until white is just set but yolk is still runny. Serve with tomato, curry leaves and yoghurt, if using.