Vegetable Biryani

Ingredients (serves 4)

Preparation

1. Boil 4 eggs, cool, peel and slice.
2. Chop the ginger, garlic, green chilli and coriander. 
3. Cook 200g of rice, with a few strands of saffron or turmeric.

Steps

1. Heat the oil and butter in a pan, along with the onions. Let them cook until they are caramelised, then empty the pan into a bowl.
2. In the now empty pan, add the potato and carrot, stirring regularly until cooked (if it starts sticking, add more butter and oil).
3. Empty the pan into the bowl with the caramelised onions.
4. In the now empty pan, add the peppers and peas, stirring regularly until cooked (if it starts sticking, add more butter and oil).
5. Empty the pan into the bowl with the caramelised onions, potatoes, and carrots.
6. To prevent burning, add all the masala mix into a separate bowl ready to use.
7. Add 50g butter to the pan
8. Empty the masala mix into the pan and cook for 2-3 minutes.  If it starts to stick add a few tablespoons of water.
9. Add the tomatoes and the cooked vegetables to the pan, and let them cook for 2-3 minutes. Add the remaining water to the pan. Stir well.
10. You are now ready to assemble the biriyani.
11. Cover the bottom of an ovenproof dish with some of the rice, then evenly scatter half the vegetable mix over. Repeat with alternating layers.
    You should always finish with a layer of rice.
12. Arrange the sliced eggs on top, and add a few knobs of butter around the rice.
13. Cover with foil and bake for 20 minutes.
14. Before serving, add a squeeze of lemon.