Egg Biryani Rice Bowl
Fluffy basmati rice tossed with warm spices, crispy fried eggs, and a hit of garam masala. A weeknight shortcut to biryani that tastes like you spent an hour.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 3 cups basmati rice, cooked
- 4 whole eggs
- 1 tsp garam masala
- ½ tsp cumin seeds
- ¼ cup fresh cilantro, chopped
- ½ cup fried onions
- 1 whole lemon
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~60 seconds.
- 2
Add cumin seeds and toast until fragrant, 30-45 seconds, then add cooked rice and break up clumps.
- 3
Stir in garam masala and salt to taste, toss for 1 minute until rice is heated through and aromatic.
- 4
Push rice to the sides of the skillet, add 1 tbsp oil to the center, and crack eggs into the well.
- 5
Fry eggs until whites set but yolks still jiggle, ~3 minutes, then break yolks gently into the rice.
- 6
Toss gently, then divide into bowls and top with cilantro, fried onions, and a squeeze of fresh lemon.
Tools you’ll need
- large skillet (10-inch or larger)
- wooden spoon or spatula
- two bowls
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