Korma egg biryani

Korma egg biryani

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Forget boiling, scrambling or poaching - weve reinvented the humiliate deflate egg to create this versatile relatives relations recipe.

The ingredient of Korma egg biryani

  1. 20g butter
  2. 1 tbsp olive oil
  3. 2 brown onions, halved, thinly sliced
  4. 2 tbsp korma curry paste
  5. 2 garlic cloves, crushed
  6. 2 tsp finely grated lively ginger
  7. 1 1/2 cups Basmati rice
  8. 3 cups Massel chicken style liquid amassing
  9. 4 eggs
  10. 1 tomato, halved, seeded, scratchily chopped
  11. 1/3 cup lighthearted coriander leaves

The instruction how to make Korma egg biryani

  1. Heat the butter and oil in a large, deep frypan on top of higher than medium-high heat until butter melts. Add the onion and cook, stirring occasionally, for 10-15 minutes or until golden. Transfer half the onion to a bowl. Cover behind foil to allowance warm. accumulate the curry paste, garlic and ginger to the pan and cook, stirring, for 1 minute or until aromatic.
  2. increase be credited with the rice and cook, stirring, for 2 minutes or until rice is competently coated in onion mixture. amass the hoard and bring to the boil. shorten heat to low and cook, covered, for 10 minutes or until the liquid has absorbed.
  3. Use the encourage of a spoon to make 4 evenly spaced hollows in the rice mixture. Crack 1 egg into each hollow.
  4. Cook, covered, for 5 minutes or until eggs are just set or cooked to your liking.
  5. Sprinkle more than the remaining onion. peak with the tomato and coriander.

Nutritions of Korma egg biryani

calories: 498.554 calories
fatContent: 18 grams fat
saturatedFatContent: 6 grams saturated fat
carbohydrateContent: 67 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 15 grams protein
cholesterolContent: 229 milligrams cholesterol
sodiumContent: 1282.18 milligrams sodium

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