Indian rice dish with omelette and almonds

Name: Indian rice dish with omelette and almonds
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Red onion; 250 g Cherry tomatoes; 400 g canned chickpeas; 6 el (peanut) oil; 1 el garam masala bag of 60 g; 250 g basmati rice; 150 ml coconut milk; 750 ml water hot; 600 g peeled carrots Scale; 2 toe garlic; 20 g fresh flat parsley; 4 free range egg; 60 g smoked almonds

Indian biryani with omelette, chickpeas, tomato and almonds.

Ingredients

Directions

Clean the onions, cut into half rings and halve the tomatoes.
Put the chickpeas in a colander and rinse. Heat the oil in a frying pan and fry the onion and garam masala on a low heat for 3 minutes.
Add the chickpeas, rice, half of the tomatoes, coconut milk, hot water, pepper and salt if necessary and bring to the boil.
Put the lid on the pan and cook over medium heat for 15 minutes. Stir frequently.
Meanwhile, cut the roots into 1 cm sloping pieces. Clean the garlic and cut finely. Slice the parsley.
Heat the oil in a frying pan and fry the carrot, pepper and salt for 8 minutes on medium heat. Stir frequently. Add the garlic and cook for 2 minutes.
Meanwhile, beat the eggs and season with salt and pepper.
Heat the oil in another frying pan and add half of the egg mixture. Fry an omelette in a medium heat for about 3 minutes.
Scoop out of the pan onto a plate. Repeat with the rest of the oil and the rest of the egg mixture. Roll up the omelettes and cut each into 6 rolls.
Spoon the carrot and the rest of the tomatoes through the rice, season with salt and pepper.
Spread over the plates and garnish with the parsley and smoked almonds. Serve with the omelet rolls.