Sweet Potato Biryani with Poached Egg
This spicy rice and egg dish is a delicious vegetarian dinner.
Nutrition Per Portion
- Calories
657
- Carbs
103.9g
- Fat
19.6g
- Fibre
8.1g
- Protein
16.6g
- Sugar
10.8g
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Garam Masala
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Curry Leaves
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Cinnamon Stick
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Tomatoes
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Eggs
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Vegetable Stock
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White Rice
-
Sweet Potato
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Fresh Red Chilli
-
Ginger
-
Garlic
-
Brown Onion
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Olive Oil
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Fresh Coriander
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Cumin Seeds
-
White Vinegar
|
Garam Masala |
Curry Leaves |
Cinnamon Stick |
Tomatoes |
Eggs |
Vegetable Stock |
|
White Rice |
Sweet Potato |
Fresh Red Chilli |
Ginger |
Garlic |
Brown Onion |
|
Olive Oil |
Fresh Coriander |
Cumin Seeds |
White Vinegar |
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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.
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1.0 min
Peel and finely chop the brown onion, garlic and ginger.
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4.0 min
Peel and coarsely grate the sweet potato.
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7.0 min
Finely slice the red chilli.
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8.0 min
Roughly chop the coriander and tomatoes. Set aside.
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10.0 min
Heat half of the olive oil in a frying pan over medium-low heat.
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11.0 min
Add the cumin seeds and cinnamon stick to the pan and cook until aromatic (1 minute).
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12.0 min
Add the 3/4 of the curry leaves and cook until aromatic (reserve a few for garnishing).
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12.5 min
Add the onions and saute until softened (2-3 minutes).
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15.0 min
Add the garlic, ginger, chilli (optional) and half of the coriander and cook until aromatic (1 minute).
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16.0 min
Stir through the garam masala, so that the aromatics are well coated.
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16.5 min
Add the sweet potato and cook, stirring for 2 minutes or until well combined.
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18.5 min
Stir in the rice until well coated.
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19.5 min
Stir in the stock and reduce the heat to low.
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20.0 min
Cook the rice, covered on low, for 12-15 minutes, or until the stock is absorbed and the rice is tender.
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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.
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22.0 min
In another saucepan bring water to the boil.
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25.0 min
Pour in the vinegar.
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27.0 min
Stir the water to make a gentle whirlpool. Crack the egg(s) into the water and poach to your liking.
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30.0 min
Distribute the biryani among serving bowls.
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31.0 min
Serve an egg atop each portion of the biryani.
-
32.0 min
Garnish with remaining coriander and tomatoes.
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Ingredients
Garam Masala
Curry Leaves
Cinnamon Stick
Tomatoes
coarsly chopped
Eggs
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 250 ml per person
White Rice
Sweet Potato
grated
Fresh Red Chilli
finely chopped Use according to taste
Ginger
finely chopped
Garlic
finely chopped
Brown Onion
finely chopped
Olive Oil
1 tablespoon per person
Fresh Coriander
chopped
Cumin Seeds
White Vinegar
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