Indian pilaf with baked eggs
SmartPoints® value per serving
This spicy Indian-style meal is cooked in one dish, so your kitchen clean-up is quicker too!
lean beef mince
Indian curry paste
4 tbs, (korma)
175 g, halved lengthways
1 x 3 second spray(s)
- Fill and boil the kettle. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned. Add rice and paste. Cook, stirring, for 1 minute or until fragrant.
- Add 1½ cups (375ml) boiling water. Return to the boil. Reduce heat and simmer, covered, for 12 minutes or until rice is almost tender. Add beans and ½ cup (125ml) boiling water. Simmer, covered, for 2 minutes or beans are almost tender.
- Make 4 small indentations in rice mixture. Carefully crack an egg into each indentation. Cook, covered, for 3–4 minutes or until almost set (see tip). Serve sprinkled with coriander.
SERVING SUGGESTION: Spinach leaves, drizzled with lemon juice.TIP: If you prefer firmer eggs, set the pan aside, covered, for 2 minutes or until eggs are set to your liking.If you prefer a hotter curry you can use rogan josh or vindaloo curry paste instead of korma.