Cut the sausages into small pieces. Remove the stems from your kale, roll them up and finely chop them.

In a bowl, crack in the eggs, then season with salt and pepper. Starting whisking them till the yolks mix well with the whites. (Beat it! Just beat it!)

Heat your pan and spray it with your favorite pan spray. Then, add in the sausages and kale. Gently pan-fry them till the kale wilts and the sausages get brownish.

After that, pour in your eggs and cook them under low heat. You can also cover your pan, evenly distributing the heat and cooking the eggs perfectly.

Keep the lid on for a minute or two. Once the egg looks fairly cooked, give it a flip and let it stay like that for 30 seconds.

Take it off the heat, and your eggs will be ready to serve! Plate it up, and your breakfast is good to go.

Start by weighing out your rice. Then, wash it under running water a few times and let it soak in for 30 minutes. In the meantime, take your chicken and cut it into bite-sized pieces using kitchen scissors. (Well, I got lazy and didn’t want to dirty my cutting board)

Then, marinate it! Add in the garlic paste, regular yogurt, salt, black pepper, red chili powder, coriander powder, and a bit of garam masala. Mix everything up and let it marinate while you cook the rice and prepare the veggies.

Get a pot, add the drained rice, then season with salt and turmeric. In that, add in the cardamom pods, followed by the cloves. To this, add 300 milliliters of water. Now, you just turn on the heat and bring it to a boil.

Once it starts bubbling, cover the rice with the lid. Keep it cooking for about 10 minutes or till the liquid gets absorbed. Once done, turn off the heat and let it sit covered for 10 more minutes. After that, pop the lid and fork up the rice to keep it non-sticky. (Oh! Don’t forget to remove the whole spices once the rice cools down)

After that, get your pan and add in your ghee. To this, add some cumin seeds and sliced onions. Now, saute it and caramelize the onions. Add in some water when the onions brown and cook until the water evaporates. You can repeat this a couple of times, too, as it helps with even browning.

Once the onions have cooked (or I’ve lost patience), throw in the marinated chicken. With a bit of water, rinse out that bowl to get all the marinated juices into the recipe. Add the water mixture to the chicken and start sauteing for a few minutes. After that, add in some water, mix everything up and cover it. Keep it cooking for 6 to 8 minutes.

You can then add in some mint leaves for extra flavor. To that, add some mixed vegetables. These can be frozen or a mixture of chopped carrots, cauliflower, beans and peas. After mixing everything, bring it up to a boil to get that flavor party started.

Now, we take out our rice and layer it on top of the gravy while it continues to cook. (Biriyani style!) Remember that we want this liquid to really reduce and cook down. This way, it can intensify the flavors seamlessly. So, cook it for another 5 minutes on medium heat and then garnish it with coriander leaves. Then, turn the stove off.

Then, mix everything up so you can store it in your meal prep box. To find out what 1 serving is, you need to get your scale out. Transfer everything to a Tupperware and weigh it. For me, the full dish weighed 1205 grams. So, 1 serving was 241 grams. When it’s time to eat, get your plate or bowl and serve yourself 241 grams of pulao.

Get out a scale and use a small bowl to make your burger sauce. Mix in 2 parts of the mayonnaise and 1 part of the barbeque sauce. This mixture makes three servings, with one being 15 grams. Take a plain hamburger bun that weighs 65 grams and is 176 calories. Slice it in half and get it ready.

For the burger patty, you can get the ground beef and season it with caper berbere made by a local company. Season the beef with this powder and add some salt if required. Then, use your hands to mix everything together. (I recommend wearing a special glove for this!) When making the patty ensure that you weigh it. For me, it was at least 125 grams and then roll it into a ball.

Now, it’s time for you to get the griddle on the stove and toast the burger buns nicely. Once you see some color on the buns, remove them.

Spray some pan spray and place the meat ball. With the help of a spatula and parchment paper, press down on it. Let it be a bit thick, so avoid smashing it too much since this is lean beef. Let it cook for 2 minutes, and then flip it. Put a slice of cheese and cover your griddle. Cover and let the cheese melt. Once done, remove the patty and rest it in a place.

And now, it’s time to assemble. Get your scale, put the toasted buns, and spread the burger sauce, which amounts to 17 calories. Place some lettuce, add in your fresh tomatoes and season this with some salt and pepper. Then, put the patty on top. (Secret tip: Pour in the resting juices from the plate on the top bun) Once done, cover the burger, and it’s ready.