This is a kind of oversimplified version of biryani, but it works because the result is fantastic. If you'd like to get crazy with it, a handful of golden raisins or a pinch of cinnamon wouldn't be out of place, nor would a potato or green peas. It is what you make it.
I think this would be a nice surprise as a brunch dish served alongside some fresh baked naan or papadums and a hearty helping of upma.
Vegetable Biryani + Poached Egg & Pistachios
1 teaspoon hot curry powder
2 tablespoons olive oil (or ghee)
1/2 red onion (diced)
1/2 green bell (diced)
1 carrot (diced)
2 cups cooked jasmine (or basmati) rice
1/4 cup chopped cilantro
zest from one lemon
2 eggs (poached)
2% Greek yogurt
Toast curry powder in a medium skillet over medium-high heat. Add the oil, bring it up to temperature, and then add the onion. Cook onion in oil until soft. Add the remaining vegetables. Cook another minute, and then add the rice; stir to coat rice and incorporate the vegetables. Add the cilantro and zest. Salt to taste.
Pack a metal cup measurer with the rice mixture and invert it onto a plate to form the shape. Top with an egg, a scoop of yogurt, a sprinkle of coriander, chopped pistachios, and a few fresh cilantro leaves. (Makes two servings.)