SuperQuick Indian-Style Pilau Rice

15-Min Meal

SuperQuick

with Jammy Eggs, Toasted Flatbreads and Yogurt Sauce

5 min

Difficulty: 1/3

Indian

Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Basmati rice • Grade A egg • Yellow onion • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Utensils

Baking Sheet

Measuring Spoons

Strainer

Large Non-Stick Pan

Medium Pot

Measuring Cups

Tags

SuperQuick

Ready-in-20

Ingredients

Egg

2 unit(s)

Basmati Rice

0.75 cup

Vegetable Stock Powder

7.5 g

Sweet Bell Pepper

1 unit(s)

Onion, chopped

56 g

Indian Spice Mix

9 g

Ginger-Garlic Puree

2 tbsp

Cilantro

7 g

Flatbread

2 unit(s)

Baby Spinach

56 g

Yogurt Sauce

3 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Oil

2 tbsp

Butter

1 tbsp

Preparation

Before starting, preheat the broiler to high.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice and vegetable stock powder, then reduce heat to low. Cover and cook for 13-15 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.
When hot, add 1 tbsp (2 tbsp) oil, then peppers and onions. Cook for 2-3 min, stirring occasionally, until tender-crisp.
Remove the pan from heat, then add spinach, Indian Spice Mix and ginger-garlic puree. Cook for 30 sec, stirring constantly, 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!)

Fluff rice with a fork.
Add sautéed veggies and tear half the cilantro into rice, then stir to combine.
To the same pan, add 1 tbsp (2 tbsp) oil, then crack in 2 (4) eggs. Season with salt and pepper.
Pan-fry for 2-3 min, covered, until egg whites are set. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)