Ingredients

• 2 free-range eggs
• 1 tbsp double cream
• 1 tbsp chopped fresh coriander
• salt and freshly ground black pepper
• 1 tsp vegetable oil
• 1 garlic clove
• crushed to a paste
• 5cm/2in piece fresh ginger
• grated
• pinch cayenne pepper
• 1 tsp paprika
• 1 tsp ground cumin
• pinch salt
• 175ml/6fl oz natural yoghurt
• 1 lime
• juice only
• 1 tbsp vegetable oil
• 300g/10½ mushrooms
• 2 red chillies
• chopped
• 2 garlic cloves
• crushed
• 2.5cm/1in fresh ginger
• grated and squeezed through muslin
• juice only
• pinch ground turmeric
• 1 tsp garam masala
• 1 tbsp vegetable oil
• ½ onion
• sliced
• 250g/9oz basmati rice
• washed and soaked for 30 minutes
• then drained
• 2 bay leaves
• 400ml/14fl oz vegetable stock
• 1 tbsp rose water
• 1 lemon
• juice only
• 1 tbsp chopped fresh mint

Directions

• For the omelettes
• mix the eggs
• cream and coriander together in a bowl and season well with salt and freshly ground black pepper.
• Heat a little of the oil in a small frying pan over a medium heat. Add a quarter of the omelette mixture and fry gently
• until it begins to set. Fold over the omelette and cook until just set
• then transfer to a plate. Keep warm.
• Repeat the process to make three more omelettes. Set aside.
• For the marinated mushrooms
• mix all of the marinated mushrooms ingredients
• except the mushrooms and the vegetable oil
• in a bowl. Set the marinade mixture aside.
• Heat the oil in a pan and fry the mushrooms for 2-3 minutes
• until golden-brown.
• Add the cooked mushrooms to the marinade and set aside.
• For the chilli paste
• place all of the chilli paste ingredients into a food processor and blend to a rough paste.
• For the biryani
• heat the oil in a separate frying pan. Add the onion and fry until softened.
• Add the chilli paste and cook for five minutes.
• Add the rice and bay leaves and fry for 3-4 minutes.
• Add enough stock to cover and simmer for 15-20 minutes
• or until all the liquid has been absorbed and the rice is cooked through.
• Spread the cooked rice onto a clean tray to cool
• drizzle with rose water and lemon juice and sprinkle with the chopped mint.
• Preheat the oven to 180C/360F/Gas 4.
• Grease four 10cm/4in chefs' rings and place onto a baking tray. Pack a layer of the rice mixture into each ring
• then top with a layer of the marinated mushrooms. Repeat these layers until each ring is full - making sure the top layer is rice.
• Cover each ring with aluminium foil and bake in the oven for 30 minutes.
• To serve
• place an omelette on top of each biryani stack.