Facebook Egg and Chickpea Biryani with Caramelised Onion Recipe | The Spice Tailor

Egg and Chickpea Biryani with Caramelised Onion

This is such a delicious biryani. The eggs are the main star of the dish, but the chickpeas add a wonderful nutty contrast to their soft textures. The rice is fluffy and aromatic. If you don’t have the coconut cream to hand, you can leave it out or add a little double cream instead. This is a perfect mid-week meal, light but so satisfying.
  • 2serves
  • 5mins prep
  • 15mins cook
This is such a delicious biryani. The eggs are the main star of the dish, but the chickpeas add a wonderful nutty contrast to their soft textures. The rice is fluffy and aromatic. If you don’t have the coconut cream to hand, you can leave it out or add a little double cream instead. This is a perfect mid-week meal, light but so satisfying.
Made with
Malabar Biryani

Malabar Biryani

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Ingredients

  • 1 pack of The Spice Tailor Malabar Biryani (rice included)
  • 3 medium eggs
  • 1 small onion, finely sliced
  • 2 tbsp. vegetable oil to cook onions
  • 2 handfuls of cooked chickpeas
  • 1 rounded tsp. creamed coconut or coconut cream
  • Handful of fresh coriander

Method

  1. Put you eggs to boil in cold water. Once the water reaches a boil, cook for 6 minutes.
  2. Meanwhile, heat the oil in a non-stick frying pan (ideally one that has a lid). Add the onions and cook over a moderate heat until shrivelled and golden. Remove with a slotted spoon and set on kitchen roll. 
  3. Peel the eggs and slice in half lengthways.  
  4. Drain the fat from the pan leaving 1-2 tsp. Add the spices from the packet and cook gently for 10 seconds. Add in sauce from the pouch - and then 30ml of water. It might spit a bit. Add in half the onions, chickpeas and coconut cream if using. Season lightly. Nestle in your egg halves, sunny side up.
  5. Spoon some of the curry over the egg halves as it simmers for 1 minute. 
  6. Massage the rice in the pack to break up any clumps and pour evenly over the eggs. Cover and cook on a low flame for 5-7 minutes - or until it is steaming.
  7. Serve garnished with the remaining onions and coriander.

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