Egg Biryani Rice Bowl
Fragrant basmati rice layered with spiced eggs and caramelized onions — all in one skillet in 20 minutes. Skip the 2-hour steam; use pre-cooked rice and high heat instead.
- Total time
- 20 min
- Servings
- 2
- Calories
- 445
- Protein
- 14g
Ingredients
- 3 tbsp ghee or neutral oil
- 1 medium, thinly sliced yellow onion
- 4 large eggs
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tbsp fresh ginger-garlic paste
- 2 cups (day-old or room temp) cooked basmati rice
- 2 tbsp (chopped or whole) fresh cilantro, mint, or fried onions
Instructions
- 1
Heat 1 tbsp ghee in a 12-inch skillet over medium-high. Add sliced onion, stir often until dark golden and crispy, about 8 minutes. Remove to a plate.
- 2
Add remaining 2 tbsp ghee to the skillet. Crack eggs into a bowl, whisk with ginger-garlic paste, garam masala, turmeric, salt, and pepper.
- 3
Pour egg mixture into the skillet. Scramble gently until just set but still slightly wet, about 2 minutes. Break into bite-sized pieces.
- 4
Add cooked rice directly to the skillet. Stir gently to mix with eggs and ghee until heated through, about 1 minute.
- 5
Top with crispy onions and fresh cilantro or mint. Serve hot straight from the skillet.
Tools you’ll need
- 12-inch skillet or wok
- small bowl
- wooden spoon or spatula
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