Total Time
45mins
Prep 15 mins
Cook 30 mins

A wonderful meal all by itself!

Ingredients Nutrition

Directions

  1. In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
  2. Add tomatoes.
  3. Cook until softened, stirring continuously, while it cooks.
  4. Add ginger-garlic paste.
  5. Saute for 2 minutes.
  6. Add a little water (about 1/8 cup).
  7. Add all the powdered spices (masalas).
  8. Fry for 2 minutes.
  9. Add coconut milk.
  10. Stir well.
  11. Add peas and corriander.
  12. Add salt, just enough for the mixture and the rice.
  13. Add 2 1/2 cups of water.
  14. Stir once.
  15. Bring to a boil.
  16. Strain the rice.
  17. Add to the boiling pot.
  18. Cook, partially covered, until all the water has been absorbed by the rice.
  19. Reduce heat to a simmer.
  20. Add potatoes.
  21. Lay the shelled eggs on top.
  22. Cover.
  23. Cook for 10 minutes.
  24. Serve hot with salad, yoghurt and pappadams!
Most Helpful

It smelled wonderful cooking. It just needed more of a kick. I will double up on the spices next time. Thanks.

aronsinvest July 20, 2009

this is a wonderful and very repeatable dish. my husband loves this as a substitute for whenever i dont have the time or energy to cook a fullscale biryani for him (for that i only use fresh veggies so takes much longer). i made this with some minor modifications: i omitted the coconut milk powder (since i didnt have any), and used an assortment of mixed veg instead of peas alone. i also left out the tomatoes in step #2 and just threw them on top of the rice at the end, after which i baked it in the oven for a ~15mins...just because i wanted to. also, i didn't need to drain the rice, as i fried it along with the onions and veggies, added just enough water, so it dehydrated itself. end result was gobbled up and am amazed it existed long enough for me to even take a photo of it.

eatrealfood November 25, 2004