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Ingredients

40g butter
2 brown onions, halved, finely chopped
4 garlic cloves, crushed
1 tablespoon finely grated fresh ginger
2 long fresh green chillies, halved, deseeded, finely chopped
200g (1 cup) Basmati rice
1/2 teaspoon saffron threads
4 ripe tomatoes, finely chopped
375ml (1 1/2 cups) Massel chicken style liquid stock
1/2 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
4 eggs
Fresh coriander leaves, to serve

Method

Step 1 Melt the butter in a large deep frying pan over medium-high heat. Add the onion, garlic, ginger and chilli and cook, stirring occasionally, for 8-10 minutes or until onion is golden.
Step 2 Add rice and saffron and cook, stirring, for 2 minutes or until rice is well coated in onion mixture. Add tomato and stock. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is just tender. Stir in the coriander. Taste and season with salt and pepper.
Step 3 Use the back of a spoon to make 4 evenly spaced hollows in rice mixture. Crack an egg into each hollow and cook, uncovered, for 3-4 minutes or until eggs are just set or until cooked to your liking.
Step 4 Divide the pilaf and eggs among serving plates. Sprinkle with coriander and serve immediately.

Indian pilaf with eggs

How to make Indian pilaf with eggs

Ingredients

Method