Tomato and Ginger Biriyani with Eggs
2 tablespoons canola oil
1 brown onion, halved lengthways and thinly sliced
3 garlic cloves, thinly sliced
1 tablespoon finely grated ginger
1 long red chilli, thinly sliced, plus extra to serve
Salt and pepper, to season
1 tablespoon ground cumin
1 tablespoon ground coriander
1 cup long-grain rice
3 large tomatoes, chopped
2 cups (500ml) water
½ cup coriander leaves
4 eggs, soft boiled (see tip) and peeled
250g green beans, trimmed
Plain yoghurt, optional, to serve
Lime wedges, to serve
- Heat oil in a large heavy-based frying pan over medium heat. Add onion, garlic, ginger, chilli, salt and pepper. Cook, stirring, for 4-5 minutes or until softened. Add spices, rice and tomato and stir to coat. Add water and stir. Cover with a lid, reduce heat to medium-low, and cook for 30 minutes. Add the eggs, cover and cook for a further 5 minutes or until rice is cooked and eggs are warm.
- Meanwhile, cook the beans in boiling salted water for 4–6 minutes or until just cooked. Drain and shred. Set aside.
- Fluff up rice with a fork and serve topped with beans. Cut eggs in half and place on top. Serve with coriander, chilli, yoghurt and lime.
For the best soft-boiled eggs, bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes. Drain and stand in cold water. Crack shells and gently peel.