SuperQuick Indian-Style Rice Pilau
with Jammy Egg and Cooling Yogurt Sauce
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Egg
(Contains Egg)
¾ cup
Basmati Rice
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Yellow Onion, chopped
9 g
Indian Spice Mix
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
7 g
Cilantro
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
56 g
Baby Spinach
3 tbsp
Yogurt Sauce
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting preheat the broiler to high.
- Add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice ad stock powder, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers and onions. Cook for 2-3 min, stirring occasionally, until tender-crisp.
- Add spinach, Indian Spice Mix and ginger-garlic puree. Cook for 30 sec, until fragrant and spinach wilts.
- Season with salt and pepper.
- Meanwhile, on an unlined baking sheet, arrange flatbreads, then spread with 1 tbsp (2 tbsp) butter. Season with salt. Toast in the middle of the oven for 3 min, until softened. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one at a time.) (TIP: Keep your eye on them so they don't burn!)
- Once rice is tender, fluff with a fork.
- Add sauteed veggies and tear over half cilantro into rice, then stir to combine.
- Add 1 tbsp (2 tbsp) oil to the same pan, then crack in two (four) eggs. Season with salt and pepper.
- Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Cut or tear flatbreads into points.
- Divide rice between bowls, then top with egg.
- Tear over remaining cilantro.
- Serve flatbread alongside.