Egg biryani

This dish is a great way of feeding a crowd on a budget. Spicy, flavourful and colourful, it may seem like a lot of work but it is simple and very filling

Serves: 6-8

Difficulty: A little effort

Time: 90 minutes

Rice:

400g (2 cups) raw basmati rice

3-4 cardamon pods, lightly crushed

Pinch of cumin

Pinch of salt

Pinch of saffron threads dissolved in 45ml (3 tbsp) warm milk

Sauce:

1 bay leaf

2 star anise

4 cloves

4 cardamom pods, lightly crushed

1 stick of cinnamon

10ml (2 tsp) cumin seeds

30ml (2 tbsp) ginger and garlic paste

1 green chilli, seeded

2.5ml (½ tsp) chilli powder

5ml (1 tsp) biryani masala mix

Pinch of salt

375ml (1 ½ cups) plain yoghurt

Water

Eggs:

6 hard-boiled eggs, gently peeled and halved lengthways

Dash of oil

Pinch of red chilli powder

Pinch of biryani masala mix

Pinch of salt

Garnish:

Fresh coriander leaves

30ml (2 tbsp) golden fried onions

Method:

1) Place the rice in a pan and, standing at the sink, rinse with cold water and drain. Repeat until the water runs clear.

2) Place rice in a pan and place your palm over the rice and add enough water to cover your hand.Add the cardamom pods, cumin and salt. Cover the pot with a lid and bring to the boil. Reduce the heat and continue cooking for 12 minutes. Remove from the heat and don't lift the lid.

3) For the sauce, toast the spices - bay leaf, star anise, cloves, cardamom pods, cinnamon and cumin seeds - in a dry pan until fragrant. Add the garlic and ginger paste and fry till fragrant. Add the whole chilli, chilli powder, masala mix and salt. Reduce the heat and add the yoghurt and continue cooking until fragrant and thickened. If too thick, add some water.

4) Preheat a little oil in a nonstick pan and add the chilli powder, masala mix and salt. Add the halved eggs, cut side down, and fry gently on both sides.

5) Reheat the rice adding the saffron and milk.

6) In a large serving dish, layer half the rice, add half the eggs and pour over half the sauce. Repeat, ending with the eggs and sauce. Garnish with coriander, sprinkle over onions and serve.