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Photo of Indian pilaf with baked eggs by WW

Indian pilaf with baked eggs

Total Time
30 min
5 min
25 min
This spicy Indian-style meal is cooked in one dish, so your kitchen clean-up is quicker too!


Lean beef mince, raw

250 g

Basmati rice

1 cup(s)

Indian curry paste

4 tbs, (korma)

Green string beans

175 g, halved lengthways


4 medium

Fresh coriander

½ cup(s)

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.