Zanzibari Vegetable Biryani with Boiled Eggs
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Ingredients
- 300 g basmati rice
- 2 carrots
- 150 g frozen peas
- 4 eggs
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 2 tsp curry powder
- 100 g natural yoghurt
- 400 ml vegetable stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 516 kcal
- Protein
- 18.3 g
- Carbohydrate
- 75 g
- of which sugars
- 10.3 g
- Fat
- 14.5 g
- of which saturates
- 3.2 g
- Fibre
- 5.8 g
- Salt
- 1.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool under cold water, peel and halve.
- 2
Peel and chop the onions and carrots, then fry in the vegetable oil for 10 minutes until softened.
- 3
Stir in the garlic, ginger, curry powder and yoghurt and cook for 2 minutes.
- 4
Rinse the rice and stir in, then pour in the vegetable stock. Bring to the boil, cover and simmer for 15 minutes.
- 5
Stir in the peas, cover and cook for a further 5 minutes until the rice is tender and the liquid is absorbed.
- 6
Top with the halved eggs and serve.
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