Instructions: Freshly grated coconut or coconut chutney to serve

Heat 2 tbsp of oil in a large saucepan and lightly brown the cashew nuts on all sides.

Remove and drain on kitchen roll.

Fry the sliced onion in the same oil until dark brown and caramelised.

Remove and drain on kitchen roll.

Add the cumin cassia or cinnamon pepper cardamom and mace to the oil

(add a drop more if needed) and gently fry for about 30 seconds or until you can smell their aroma dont bum them.

Tip the strained rice into the oil and lightly fry until the grains are coated.

Add 900ml of water salt cover and bring to a boil then turn down the hob to an extremely low heat and simmer for 6 minutes.

Turn off the heat and leave covered for 10 minutes.

Using a pestle and mortar pound the ginger with the garlic and a pinch of salt to make a coarse paste (or use a blender adding a dash of water to help it mix)

Heat the remaining oil in a large casserole pan (preferably cast iron) and lightly fry the prawns until the skins are just blistered.

Remove and place to one side.

Add the gingergarlic paste to the oil and lightly brown then add the potatoes and gently cook for a minute.

Pour over the coconut milk and reduce until the sauce has thickened.

Cover the potato with a thick layer of the cooked fragrant rice and lay on some prawns.

Scatter this with nuts raisins and caramelised onion and continue layering until all the prawns and rice are used up.

Cover and place on a very low heat for about 20 minutes.

Meanwhile boil shell and halve the
eggs.

Serve the biryani in shallow bowls showered with freshly grated coconut or coconut chutney and the boiled eggs.

Serves 4

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