You don’t have to be Indian to have heard of or know what Biryani is. The origins of these ancient dishes tend to be disputed, but a lot of reports relate to Biryani relate back to Northern India (part of Mughlai cuisine) Hyderabad, India (South Indian) and have also a lot of Persian influence. Biryani as I know it is a multi-faceted, deep flavored, and layered basmati rice dish. It also happens to be a favorite of my dad’s – literally one year my mom made her famous layered vegetarian biryani and we stuck a candle in it for my dad’s birthday. I will let you in on a little secret – I’m not a huge fan of biryani, only because I’m not a huge fan of rice (I know, it’s almost sac-religious because I’m brown). However, I have eaten quite the delicious biryanis in my life in India and especially my mom’s. There is one thing commonly served with Biryani and those are eggs! Yup! Many a times, whole boiled eggs or masala hard boiled eggs are served with Biryani and they taste great, because they’re almost a neutral vessel that absorbs all the deep and rich flavors of the biryani.

Now now, don’t worry. I still cook all vegan, but my trusted and favorite plant-based product – JUST Egg – has helped me bring this delicious concept of Egg Biryani to life! You’re probably wondering why the word Biryani is in small quotes in the title of this blog. That’s because real biryani is cooked for hours – absorbing all the delicious flavors of coriander, cumin, clove, cinnamon, saffron – and your girl does not have hours. So, I developed this quick n’easy Spicy Omelet Biryani that gives you the feel and taste of eating an Egg Biryani! Thank you Eat Just for helping me bring my egg dreams to life! Check out the full veggie-focused/plant-based recipe below!

Spicy Omelet “Biryani”:

• 1/3 cup basmati rice
• 1 cup water
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1 medium yellow onion – chopped
• 2 cloves garlic – minced
• 1/2-inch knob fresh ginger – peeled & minced
• 1 serrano green chili – minced
• 2 heaping tbsp unsalted raw cashews – roughly chopped
• 1/2 teaspoon turmeric powder
• 1/3 cup frozen mixed vegetables (any variety) – thawed
• 1 whole clove
• 2 whole cardamom pods
• 1/2 stick cinnamon
• small pinch saffron threads – optional
• 1/4 cup worth fresh coriander – chopped, stems and all
• 1/4 fresh lemon wedge
• kosher salt
• 1 tbsp neutral oil
• 1 tsp vegan butter/ghee

Omelet:

• 1/2 bottle JUST Egg (about 6-7oz)
• 2 heaping tbsp worth fresh coriander – chopped, stems and all
• 2 tsp vegan butter
• kosher salt

1. Prep rice: place basmati rice in a bowl and rinse with cold or room temperature water 5-6 times until the water runs clear. Then pour water over the top of it until it’s just covered and let sit for at least 30 minutes.

2. Let’s cook: Add the whole cumin and coriander seeds in a mortar and pestle. Grind down until roughly ground. Set a large pan/pot over medium heat. Add in oil and butter. Once it’s melted and hot, add in the ground spice and toast in the oil for 30 seconds. Then add in the ginger and garlic and toss for another 30 seconds. Next comes the chopped onion and serrano chilies. Toss in the oil and ensure that everything is getting coated with the spices. Sprinkle with a small pinch of kosher salt. Add in the chopped cashews and sauté to cook the mixture for about 5-7 minutes until the onions have sweated out and the mixture has a slightly golden color to it.

3. Now add in the turmeric powder and mix. Once the mixture starts looking clump, drain the rice and add it into the veggie mixture and toss for 1-2 minutes. Lower the heat to medium-low. Next you’ll want to add the thawed frozen vegetables, cardamom pods, whole clove, cinnamon stick and saffron threads (if using) and 1 cup of water. Mix well and give the water a quick taste to see if there is enough salt. Add more if necessary and also add in half of the 1/4 cup of fresh coriander. Bring the mixture to a slight simmer and cover with a lid. Cook on low for about 10 minutes or until the water is absorbed and the rice is cooked. Once the rice is cooked, squeeze in the fresh lemon and the remaining chopped fresh coriander. Set aside.

4. Omelet: Place a small non-stick skillet over medium-low heat. Once the pan is hot, add in a teaspoon of vegan butter and spread to coat the pan. Pour in half of the JUST Egg into the pan and ensure that the heat is still on medium-low. Sprinkle on 1 tbsp of the fresh coriander onto the JUST Egg and a pinch of salt. Cook for about 3-4 minutes, until the edges look cooked and you’re able to flip it. Flip it over and cook for about 2-3 minutes on the other side until slightly golden. Repeat with the remaining JUST Egg mixture, as you should have two omelets for two servings.

5. Serving: Pile the Biryani high onto an individual serving dish and drape the omelet over it. Sprinkle with some more fresh coriander if you’d like and serve with a wedge of fresh lemon. Repeat for the second serving. Enjoy!