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
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Open the appInstructions
Step 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.
Step 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.
Step 3
Pour egg mixture into the skillet. Scramble gently until just set but still slightly wet, about 2 minutes. Break into bite-sized pieces.
Step 4
Add cooked rice directly to the skillet. Stir gently to mix with eggs and ghee until heated through, about 1 minute.
Step 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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