Egg and Chickpea Biryani with Caramelised Onion

Egg and Chickpea Biryani with Caramelised Onion

Made With Our Malabar Biryani -
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
15 MINS COOK
A truly delicious meat-free biryani perfect for any day of the week. Eggs add flavour whilst chickpeas add nuttiness to this delicious, complex biryani.
Anjum Signature

Tailored to Taste
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.
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.
Tailored to Taste
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.
  • 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
  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.
MADE WITH OUR DELICIOUS
Malabar Biryani

Inspired by the costal flavours of the Malabar region and traced back to dishes made by Muslim and Arab traders who settled here, this Biryani is mild in heat but aromatic and complex in flavour. Favoured local spices are interwoven with rich tomatoes and tempered with white poppy seeds and coconut. This dish is truly something special. An exciting and flavour-packed dish that might seem new but is soon loved by everyone.

Our Biryanis contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and, once cooked, top with the rice and steam on the hob.

£3.20
( / )
89p per 100g
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