Vegetarian Kedgeree

Here is a perfect brunch vegetarian or not. You could add peas, broad beans, fried onion, even sultanas, if you like.

Serves4 Origin India
Preparation 20 min Heat rating (Medium)
Cooking 40 min Ease (Easy)
Vegetarian Yes

Ingredients

8 Green Cardamom pods
2 tsp Coriander seeds
2 tsp Ground Turmeric
4 tbsp groundnut oil, plus extra to finish
2 medium onions, peeled and finely chopped
4 garlic cloves, crushed
2 green chillies, thinly sliced
400g basmati rice
720ml water
8 medium free-range eggs
1 tbsp white wine vinegar
70g chopped parsley
70g chopped coriander
6 tbsp lime juice
Coarse sea salt and black pepper
8 tbsp Greek yogurt

Preparation

Preheat the oven to 180C.

Start with the rice. Heat the groundnut oil in a large, heavy pan for which you have a tight-fitting lid. Add the onions and garlic, and sauté on low heat for eight minutes. Add the curry leaves, cardamom, coriander seeds, turmeric, chilli and a teaspoon of salt, and cook and stir for another four minutes on medium heat. Add the rice, stir to coat it in the oil, then pour in the water (it should come 1cm above the top of the rice), cover and bake for 25 minutes. By this point, the rice should be totally cooked. If you must check, remove the lid very briefly, so you don't lose all the vapour. Remove the pan from the oven, cover and set aside somewhere warm.

Now poach the eggs. Fill a shallow saucepan with enough water for a whole egg to cook in. Add vinegar, bring to a rapid boil, then carefully break the eggs into individual cups and gently tip, one at a time, into the boiling water. Immediately remove the pan from the heat and set it aside. After about four minutes, the eggs should be perfectly poached.

While the eggs are poaching, stir the parsley, coriander and lime juice into the rice and fluff it up with a fork. Taste and adjust the seasoning, then divide the rice into individual serving bowls and spoon some yogurt on top.
Once poached, use a slotted spoon carefully to remove the eggs from the water, dry briefly on a kitchen towel and place two eggs on each portion of rice. Drizzle some oil on top, sprinkle with salt and pepper, and serve.

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