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Plated meal

Sweet Potato Biryani with Poached Egg

  • Gluten Free
  • Spicy
  • Vegetarian

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

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Boil the kettle or bring a saucepan of water to the boil. Add each stock cube to 500ml of boiling water and stir to dissolve.

  • 1.0 min

    Peel and finely chop the brown onion, garlic and ginger.

  • 4.0 min

    Peel and coarsely grate the sweet potato.

  • 7.0 min

    Finely slice the red chilli.

  • 8.0 min

    Roughly chop the coriander and tomatoes. Set aside.

  • 10.0 min

    Heat half of the olive oil in a frying pan over medium-low heat.

  • 11.0 min

    Add the cumin seeds and cinnamon stick to the pan and cook until aromatic (1 minute).

  • 12.0 min

    Add the 3/4 of the curry leaves and cook until aromatic (reserve a few for garnishing).

  • 12.5 min

    Add the onions and saute until softened (2-3 minutes).

  • 15.0 min

    Add the garlic, ginger, chilli (optional) and half of the coriander and cook until aromatic (1 minute).

  • 16.0 min

    Stir through the garam masala, so that the aromatics are well coated.

  • 16.5 min

    Add the sweet potato and cook, stirring for 2 minutes or until well combined.

  • 18.5 min

    Stir in the rice until well coated.

  • 19.5 min

    Stir in the stock and reduce the heat to low.

  • 20.0 min

    Cook the rice, covered on low, for 12-15 minutes, or until the stock is absorbed and the rice is tender.

  • 21.0 min

    If the rice is completely dry but still not cooked, add more stock gradually until cooked through. Be careful not to burn the bottom of the biryani.

  • 22.0 min

    In another saucepan bring water to the boil.

  • 25.0 min

    Pour in the vinegar.

  • 27.0 min

    Stir the water to make a gentle whirlpool. Crack the egg(s) into the water and poach to your liking.

  • 30.0 min

    Distribute the biryani among serving bowls.

  • 31.0 min

    Serve an egg atop each portion of the biryani.

  • 32.0 min

    Garnish with remaining coriander and tomatoes.

  • Ingredients

    Garam Masala

    Curry Leaves

    Cinnamon Stick


    coarsly chopped


    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 250 ml per person

    White Rice

    Sweet Potato


    Fresh Red Chilli

    finely chopped Use according to taste


    finely chopped


    finely chopped

    Brown Onion

    finely chopped

    Olive Oil

    1 tablespoon per person

    Fresh Coriander


    Cumin Seeds

    White Vinegar

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