Thalassery Egg Biryani
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Ingredients
- 300 g basmati rice
- 6 eggs
- 3 onion, finely sliced
- 2 tomatoes
- 2 tbsp biryani spice blend
- 15 g fresh ginger
- 4 garlic cloves
- 10 g fresh coriander, chopped
- 2 tbsp ghee
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 524 kcal
- Protein
- 19.1 g
- Carbohydrate
- 72.2 g
- of which sugars
- 8.3 g
- Fat
- 16.7 g
- of which saturates
- 7.3 g
- Fibre
- 4.4 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Rinse the basmati rice, then cook in plenty of boiling water for 8 minutes until just tender; drain.
- 3
Heat the ghee in a large, deep pan, add the sliced onion and fry for 12 minutes until deeply golden and starting to caramelise.
- 4
Add the garlic, ginger and ground turmeric, and fry for 2 minutes.
- 5
Stir in the biryani spice blend and chopped tomatoes, and cook for 5 minutes until softened, then nestle in the halved eggs.
- 6
Layer the drained rice over the top, cover tightly and cook over a low heat for 10 minutes to let the flavours steam through.
- 7
Scatter with fresh coriander, fluff through gently and serve hot.
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