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Indian pilaf with eggs
Indian pilaf with eggs
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious Indian egg pilaf, perfect for any meal!
Ingredients:
  • 40g butter
  • 2 brown onions, halved, finely chopped
  • 4 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 2 long fresh green chillies, halved, deseeded, finely chopped
  • 200g (1 cup) Basmati rice
  • 1/2 tsp saffron threads
  • 4 ripe tomatoes, finely chopped
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 125.00 ml coarsely chopped fresh coriander
  • Salt & freshly ground black pepper
  • 4 eggs
  • Fresh coriander leaves, to serve
Instructions:
  • In a large deep frying pan over medium-high heat, melt the butter until shimmering. Add the onion, garlic, ginger, and chili, and cook, stirring occasionally, for 8-10 minutes until the onion turns golden.
  • In a tantalizing blend, combine rice and saffron with the aromatic onion mixture, ensuring every grain is coated to perfection. Introduce the tomato and stock and bring to a gentle boil. Simmer on low heat, covered, until the rice reaches just the right level of tenderness, approximately 12 minutes. Embrace the fragrant coriander into the mix, savor the moment, and season generously with salt and pepper to taste.
  • Create 4 wells in the rice mixture using the back of a spoon. Crack an egg into each well and cook uncovered for 3-4 minutes, or until eggs reach your desired level of doneness.
  • Serve the pilaf and eggs on individual plates and generously sprinkle with fresh coriander before serving hot.

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