- 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
- 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.