Biryani with an egg
A drawing, until a cook sends a photograph I want to keep.
Indian
Biryani with an egg
Cold biryani fried in a pan and topped with a fried egg. A student lunch.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 15 min
- Level
- Easy
- Energy
- 319kcal
- Next day
Contains dairy.
Equipment
- Frying pan
- Spatula
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1335 kJ
- 319 kcal
- Protein
- 27 g
- Fat
- 10 g
- Carbohydrate
- 32 g
- Sugars
- 4 g
- Fibre
- 2 g
- Salt
- 1.4 g
- Sodium
- 560 mg
This batch, 2 servings, is about 2669 kJ (638 kcal), with 8 g sugars and 2.8 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat half the oil. Fry the biryani, pressing it a little, until it is steaming all the way through. Move it to plates.
- 02
Fry the eggs in the rest of the oil.
- 03
Put an egg on each plate. Raita beside it if you still have some.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The biryani must have been cooled and refrigerated the day you cooked it. Eat this the moment it is hot. Do not keep it again.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Biryani with an egg
Serves 2 · 15 min
Ingredients
- 2 cups leftover chicken biryani
- 2 eggs
- 1 tbsp oil or ghee
- the raita, if any is left
Method
- Heat half the oil. Fry the biryani, pressing it a little, until it is steaming all the way through. Move it to plates.
- Fry the eggs in the rest of the oil.
- Put an egg on each plate. Raita beside it if you still have some.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The biryani must have been cooled and refrigerated the day you cooked it. Eat this the moment it is hot. Do not keep it again.