Budget Biryani with Egg
A fragrant rice dish layered with spiced rice, saffron, and fried eggs, offering a budget-friendly twist on a classic. This Indian recipe, ready in about 70 minutes, pairs basmati rice, onion, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, rinsed basmati rice
- 1 large, finely chopped onion
- 2 medium, diced tomatoes
- 1 tbsp, grated ginger
- 1 tbsp, minced garlic
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 10 threads, soaked saffron
- 4, fried eggs
- 1 tsp salt
- 3 tbsp coconut oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot. Sauté 1 chopped onion for 5 minutes until golden. Add 1 tbsp minced garlic and 1 tbsp grated ginger, cooking for 1 minute.
- Step 2: Stir in 2 diced tomatoes, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1 tsp salt. Cook until tomatoes break down, about 10 minutes.
- Step 3: Add 2 cups basmati rice and 10 soaked saffron threads. Mix well, then add 2 cups water. Cook on low for 15 minutes until rice is tender.
- Step 4: Layer fried eggs over the rice and serve warm.
