This recipe is actually inspired from another individual’s post off the Taste of India RSS feed. Unfortunately I didn’t grab the URL, otherwise I’d have a link to the post on here. If it is your post, please contact me and I’m happy to oblige with a link to yours!

Biryani is one of my favourite Indian dishes. The reason for it being so, is basically you can throw anything into it. Most Indians throw in their leftovers including Tandoori Chicken, left over curry or dahl dishes with the rice. Although this one isn’t leftover food, it really gives that feel and I have to say I absolutely loved it. Definitely give this a try if you love curries – you won’t regret it.

Unfortunately it does use yoghurt, but I’m guessing the soy variety would allow you to make this vegan if you also ommitted the eggs to include your favourite vegies. I will try a vegan version on this shortly and post the results for all vegan readers.

Other rice recipes you may be interested in:

• Saffron-Spiced Lentil Rice
• Creamy Coconut and Chickpea Rice
• Ghee Rice
• Bhaji Burgers
• Vegetarian Chickpea Biryani

Serves:

• 4+

Ingredients:

• 1 cup basmati rice
• 2 eggs
• 1 tsp ground coriander
• 1/2 onion, diced
• 1/2 cup tomato passata
• 1 tsp pickled chilli – hot
• pinch saffron strands
• 1 tbs natural yoghurt
• 1/2 tsp ginger paste
• 2 tsp garlic paste
• 2 cloves
• 1 cardamon, crushed
• 1 tsp biryani spice (can be bought from your local supermarket in the herb aisle)
• 1 tbs butter or oil
• pinch salt
• pinch white pepper
• 1 cinnamon stick
• dash of nutmeg
• water

Instructions:

1. Boil eggs and let them sit aside.
2. In a little oil or butter, fry the onions with the spices.
3. Pour the 1.5 cups of water in and add your rice, cooking until the water is absorbed.
4. When there is no more water, add in the tomatoes, chilli and mixing through thoroughly. Cook for another 5-10 minutes.
5. Peel and dice the eggs up and mix into your rice.
6. Mix in the yoghurt to the rice and cook for another 10 minutes with a lid on top.
7. Switch the heat off and do not touch for another 5-10 minutes before serving.