Korma Egg Biryani

Forget boiling, scrambling or poaching - weve reinvented the humble egg to create this versatile family recipe.

The ingredient of Korma Egg Biryani

• 20g butter
• 1 tbsp olive oil
• 2 brown onions halved thinly sliced
• 2 tbsp korma curry paste
• 2 garlic cloves crushed
• 2 tsp finely grated buoyant ginger
• 1 1 2 cups basmati rice
• 3 cups massel chicken style liquid accretion
• 4 eggs
• 1 tomato halved seeded scratchily chopped
• 1 3 cup lighthearted coriander leaves

The Instruction of korma egg biryani

• heat the butter and oil in a large deep frypan exceeding medium high heat until butter melts amass the onion and cook stirring occasionally for 10 15 minutes or until golden transfer half the onion to a bowl cover with foil to money warm mount up the curry paste garlic and ginger to the pan and cook stirring for 1 minute or until aromatic
• grow the rice and cook stirring for 2 minutes or until rice is well coated in onion mixture ensue the growth and bring to the boil edit heat to low and cook covered for 10 minutes or until the liquid has absorbed
• use the back of a spoon to make 4 evenly spaced hollows in the rice mixture crack 1 egg into each hollow
• cook covered for 5 minutes or until eggs are just set or cooked to your liking
• sprinkle exceeding the permanent onion top later than the tomato and coriander

Nutritions of Korma Egg Biryani

calories: 498 554 calories
calories: 18 grams fat
calories: 6 grams saturated fat
calories: 67 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 15 grams protein
calories: 229 milligrams cholesterol
calories: 1282 18 milligrams sodium
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calories: nutritioninformation