Notes
- Serve with mango chutney on the side for an authentic flavour!
Indian Spiced Rice with Poached Eggs
0 Ratings
|
Leave a Rating
Ingredients
2 tbsp salted butter
1 red onion, diced
1 garlic clove, minced
1 red bell pepper, seeded and diced
1 tbsp curry powder
1 cup basmati rice
1 3/4 cup vegetable stock
1 tbsp white vinegar
4 egg
1 cup baby spinach
1/4 cup chopped fresh mint
salt and pepper, to taste
Directions
-
In a large saucepan, melt butter over medium heat. Add onion and cook until transparent (about 2 minutes), stirring frequently. Add garlic and cook for 1 minute, stirring frequently. Add red pepper and curry powder; stir to combine. Add rice and stir for 1 minute. Add stock, stir and bring to a boil. Once boiling, reduce heat to low. Cover and cook for 15 minutes.
-
Meanwhile, while rice is cooking, fill a medium saucepan with 3 to 4 inches (8 to 10 cm) of water. Add vinegar and bring to a boil. Reduce heat to simmer. Break each egg into a small ramekin or bowl. Gently slide eggs into simmering water one at a time. Cook until whites are set and yolks are soft, 3 to 4 minutes (3 minutes makes a runnier egg). Remove eggs with a slotted spoon.
-
Once rice is cooked, remove from heat, uncover and fluff with a fork. Stir in spinach and mint; season with salt and pepper. Divide rice onto four plates. Place an egg on top of each bed of spiced rice.