Recipes and Cooking

Tomato and Ginger Biriyani with Eggs

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India re size 1 Preparation time 50 mins Serves 4 people


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


  1. 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.
  2. Meanwhile, cook the beans in boiling salted water for 4–6 minutes or until just cooked. Drain and shred. Set aside.
  3. 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.