Spicy rice and sweet potato biryani with baked eggs

Spicy rice and sweet potato biryani with baked eggs recipe
  • Yield: 1
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 25 m
  • Ready in: 35 m
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(5 / 5)

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

Spicy rice and sweet potato biryani with baked eggs
Spicy rice and sweet potato biryani with baked eggs 1

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

Editor's Rating:
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Ingredients

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Nutrients

Calories
1593 kj
10.1g FAT TOTAL
4.5g SATURATED FAT
4.6g FIBRE
11.7g PROTEIN
176mg CHOLESTEROL
139mg SODIUM
6.6g CARBS (SUGAR)
60.7g CARBS (TOTAL)

Step by step method

  • Step 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.

  • Step 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.

  • Step 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.

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