Egg Curry/ Simple Biryani

I have an Indian friend who loves eggs. This recipe is for egg Biryani, the versatile Indian dish that can now be found as part of the local cuisine anywhere where Indians have emigrated...

I am not sure that it is completely authentic- I am pretty sure this is a simplified version- but delicious all the same.

You need:

1. basmati rice (raw, 1 cup)
   
2. 4 eggs
3. 1 medium size onion (chopped)
4. HERBS and SPICES: 2 spoon chopped coriander leaves;1-2 sliced green chilies; 1bay leaf (finely chopped), 2 cloves, 1 cardamom pod, 1 teaspoon cumin seeds,1 spoon ginger paste (or a thumb sized piece, diced), 1 spoon garlic paste (or 1 clove, minced), 1 tomato (chopped or pureed), 1 teaspoon red chili powder,1 teaspoon coriander powder,1 teaspoon garam masala powder,½ teaspoon turmeric powder,1 teaspoon cumin powder
5. 3 spoon olive oil or butter
6. 1 spoon sweet pepper (red, yellow or green) (sliced)
7. 1 spoon grated carrot
8. 1 spoon green peas
9. salt to taste

How to do it:

1. You will need to soak the rice for between 1 and 2 hours before draining.
2. Cook the rice with 2 cups of water and a couple of drops of oil. This is the method where when the water has been absorbed by the rice it should be cooked. Be careful- don't let it over cook (don't worry if you prefer to cook the rice another way)
   
3. Let the rice cool.
4. Beat the eggs with a pinch of salt in a bowl.
5. In a pan heat a spoon of oil.
6. In a deep pan (or a wok, but it is easiest if you can do it in a dish that can later be put into the oven) heat 2 spoons of oil (or clarified butter). Add the cumin seeds, bay, cloves, cardamon and cook, stirring, for one minute (don't let it burn).
   
7. Add the diced onion, garlic, ginger and salt. Wait until the onion goes transparent, before adding chopped tomato and the rest of the spices. Cook for 3-4 mins.
8. Add the chopped vegetables and cook for around 5 mins.
9. Add the cooked rice, cooked egg and mix, and put it into the oven, covered in foil. Bake for 10 mins, slow oven, 270 F/175 C/ Gas 1. If you haven't cooked it on the stove in something that can be put directly in the oven, either transfer it first or just cover the pan and keep on the stove for 10mins on a low heat.
   
10. Garnish with fresh, chopped coriander, a sprinkling of almonds or cashews, a few onion rings or all of them!

Tips and simplification
This recipe calls for some pretty inconvenient things. One spoonful of chopped sweet pepper? Who has that lying around. As with all of our recipes, don't be a slave- we want common sense, not complication. If you have some leftover pepper to use up, go ahead, put in one spoonful, but if not, why not add a spoonful of another capsicum, such as dried paprika, or a bit of chili powder? Healthier still, bung in a whole pepper.

The same with the carrot. One spoonful? Just grate the whole carrot. It will be more colourful and much more nutritious.

As for the spices, not many people have cardomom pods in their spice racks, or garam masala. If you don't have it fresh, use it dried. If you don't have it at all, just leave it out. Personally I am not a huge fan of garam masala anyway, and would probably just use a mild curry powder instead.

Want more protein? Add more eggs, or add some meat. A great way to use up leftover egg whites or yolks.

Want to make it healthier? Use brown rice.

The recipe isn't claiming to be authentic in its first incarnation, so don't be afraid to stray further!

photo with thanks to gavinbell