Egg and Chickpea Biryani with Caramelised Onion
Egg and Chickpea Biryani with Caramelised Onion
SERVES 2
5 MINS PREP
COOKS IN 15 MINS
A truly delicious meat-free biryani perfect for any day of the week. Eggs add flavour whilst chickpeas add nuttiness to this delicious, complex biryani.
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Tailored to Taste
This is such a delicious biryani. The eggs are the main star of the dish, but the chickpeas add a wonderful nutty contrast to their soft textures. The rice is fluffy and aromatic. If you don’t have the coconut cream to hand, you can leave it out or add a little double cream instead. This is a perfect mid-week meal, light but so satisfying.
Ingredients
- 1 pack of The Spice Tailor Malabar Biryani (rice included)
- 3 medium eggs
- 1 small onion, finely sliced
- 2 tbsp. vegetable oil to cook onions
- 2 handfuls of cooked chickpeas
- 1 rounded tsp. creamed coconut or coconut cream
- Handful of fresh coriander
Method
- Put you eggs to boil in cold water. Once the water reaches a boil, cook for 6 minutes.
- Meanwhile, heat the oil in a non-stick frying pan (ideally one that has a lid). Add the onions and cook over a moderate heat until shrivelled and golden. Remove with a slotted spoon and set on kitchen roll.
- Peel the eggs and slice in half lengthways.
- Drain the fat from the pan leaving 1-2 tsp. Add the spices from the packet and cook gently for 10 seconds. Add in sauce from the pouch - and then 30ml of water. It might spit a bit. Add in half the onions, chickpeas and coconut cream if using. Season lightly. Nestle in your egg halves, sunny side up.
- Spoon some of the curry over the egg halves as it simmers for 1 minute.
- Massage the rice in the pack to break up any clumps and pour evenly over the eggs. Cover and cook on a low flame for 5-7 minutes - or until it is steaming.
- Serve garnished with the remaining onions and coriander.
Tailored to Taste
This is such a delicious biryani. The eggs are the main star of the dish, but the chickpeas add a wonderful nutty contrast to their soft textures. The rice is fluffy and aromatic. If you don’t have the coconut cream to hand, you can leave it out or add a little double cream instead. This is a perfect mid-week meal, light but so satisfying.
Ingredients
- 1 pack of The Spice Tailor Malabar Biryani (rice included)
- 3 medium eggs
- 1 small onion, finely sliced
- 2 tbsp. vegetable oil to cook onions
- 2 handfuls of cooked chickpeas
- 1 rounded tsp. creamed coconut or coconut cream
- Handful of fresh coriander
Method
- Put you eggs to boil in cold water. Once the water reaches a boil, cook for 6 minutes.
- Meanwhile, heat the oil in a non-stick frying pan (ideally one that has a lid). Add the onions and cook over a moderate heat until shrivelled and golden. Remove with a slotted spoon and set on kitchen roll.
- Peel the eggs and slice in half lengthways.
- Drain the fat from the pan leaving 1-2 tsp. Add the spices from the packet and cook gently for 10 seconds. Add in sauce from the pouch - and then 30ml of water. It might spit a bit. Add in half the onions, chickpeas and coconut cream if using. Season lightly. Nestle in your egg halves, sunny side up.
- Spoon some of the curry over the egg halves as it simmers for 1 minute.
- Massage the rice in the pack to break up any clumps and pour evenly over the eggs. Cover and cook on a low flame for 5-7 minutes - or until it is steaming.
- Serve garnished with the remaining onions and coriander.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Malabar Biryani
Arguably the tastiest rice dish in the world. This biryani is rich, aromatic and takes inspiration from the Malabar Coast. Perfect with seafood, vegetables, eggs, red meat or poultry.
