Try a uniquely Indian version of bacon and eggs for breakfast.
- Place the stock in a saucepan over high heat and bring to the boil. Reduce heat to medium and add the rice and 1 teaspoon of salt. Cook for 10 minutes or until tender. Drain and refresh under cold water. Set aside (this is best done the night before).
- Heat the butter in a frying pan over medium heat and add the onion and bacon.
- Cook, stirring, for 3-4 minutes or until onion is soft and bacon starts to crisp. Add the curry leaves, cumin, panch phora, paprika and the curry powder and cook for a further 30 seconds to allow the flavours to develop. Add the rice and cook, stirring, for about 1 minute to heat through. Add the cream and avocado and stir through 2 tablespoons of chives and the eggs.
- Garnish with remaining chives and serve warm.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set