A fast alternative to meat biryani that still has a good amount of protein. Although each standard serving is a bit high in carbs, it can still be enjoyed in moderation.
Nutrition Facts
Amount per serving % Daily Value * Total Fat 11.5 g 15 %Total Carbohydrate 60.1 g 22 %Total Sugars 12.4 g Protein 13.3 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) For Omelette
4 large eggs
½ tsp turmeric powder
1 large onion finely chopped
2 green chillies chopped
½ tsp salt
1 tsp cooking oil Any type of oil is fine
For Masala
2 tsp ghee or cooking oil
2 large onions sliced
2 tomatoes chopped
4 green chillies slit lengthwise
1 tbsp garlic-ginger paste
1 tsp salt
handful of mint and coriander leaves finely chopped
2 tbsp low fat yogurt
1.50 tsp curry powder
For Rice
2 tsp cooking oil or ghee
3 cardomoms
2 cloves
1 cinnamon stick
1 large onion sliced
500 g white rice washed and soaked for 3 hours
1000 ml water
1.50 tsp salt
1 pinch saffron
1 OMELETTE: Beat eggs with turmeric powder, chopped onion, green chillies, and salt.
2 Heat a pan with 1 tsp of cooking oil. Pour the egg mixture and make a large omelette.
3 Once cooked, move omelette to a plate, roll it up, and cut into 1 cm wide pieces.
4 MASALA: heat oil or ghee in a pan or wok.
5 Add onion slices and cook until golden brown. Add green chillies, tomatoes, garlic-ginger paste, and salt. Cover and cook until tomatoes are soft.
6 Add chopped mint and coriander, yogurt, and curry powder. Combine well and cook for 2 minutes.
7 Add shredded omelette and mix.
8 RICE: heat ghee or oil and fry spices until aromatic.
9 Add onion and cook until golden-brown. Add drained rice and stir continuously for 2-3 minutes on low heat.
10 Add water, salt, and saffron and cook until rice is done.
11 Discard the whole spices. To serve, place rice on a plate and mix with masala and omelette. Sprinkle with mint and coriander if desired.
Ingredients For Omelette
4 large eggs
½ tsp turmeric powder
1 large onion finely chopped
2 green chillies chopped
½ tsp salt
1 tsp cooking oil Any type of oil is fine
For Masala
2 tsp ghee or cooking oil
2 large onions sliced
2 tomatoes chopped
4 green chillies slit lengthwise
1 tbsp garlic-ginger paste
1 tsp salt
handful of mint and coriander leaves finely chopped
2 tbsp low fat yogurt
1.50 tsp curry powder
For Rice
2 tsp cooking oil or ghee
3 cardomoms
2 cloves
1 cinnamon stick
1 large onion sliced
500 g white rice washed and soaked for 3 hours
1000 ml water
1.50 tsp salt
1 pinch saffron
Directions 1 OMELETTE: Beat eggs with turmeric powder, chopped onion, green chillies, and salt.
2 Heat a pan with 1 tsp of cooking oil. Pour the egg mixture and make a large omelette.
3 Once cooked, move omelette to a plate, roll it up, and cut into 1 cm wide pieces.
4 MASALA: heat oil or ghee in a pan or wok.
5 Add onion slices and cook until golden brown. Add green chillies, tomatoes, garlic-ginger paste, and salt. Cover and cook until tomatoes are soft.
6 Add chopped mint and coriander, yogurt, and curry powder. Combine well and cook for 2 minutes.
7 Add shredded omelette and mix.
8 RICE: heat ghee or oil and fry spices until aromatic.
9 Add onion and cook until golden-brown. Add drained rice and stir continuously for 2-3 minutes on low heat.
10 Add water, salt, and saffron and cook until rice is done.
11 Discard the whole spices. To serve, place rice on a plate and mix with masala and omelette. Sprinkle with mint and coriander if desired.
