Egg biryani

• Free range eggs (15 pack)6
• Basmati rice300g
• Brown onions200g
• Medium curry powderstore cupboard15g
• Garlic (4 bulbs, approx 40 cloves)2
• Frozen garden peas150g
• Stock cubes (12 pack)1
• Greek-style natural yoghurt100g
• Vegetable oilstore cupboard20ml

Plus salt and pepper. About £2.44 for the amounts used.

Method

1. 1

   Boil 6 eggs for 9 minutes, then cool, peel and halve.

2. 2

   Fry 2 sliced onions in 2 tbsp oil for 10 minutes until golden; remove half for the top. Add 2 crushed garlic cloves and 1 tbsp curry powder for 1 minute, then stir in 300g rinsed rice.

3. 3

   Add 1 stock cube dissolved in 600ml boiling water, cover and cook gently for 12 minutes. Add 150g frozen peas and the eggs, cover and cook for 3 minutes more.

4. 4

   Serve topped with the crispy onions and the 100g yoghurt.