Wild mushroom biryani with all the fixings

First, make the biryani. Put the yogurt (150 g) into a large bowl and mix in the garlic (2 cloves), ginger (2 cm), ½ of the chillies (2), chilli powder (1 tsp), turmeric (1/2 tsp), nutmeg (1/2) and garam masala (1 tsp). Season well and mix in the shiitake mushrooms (450 g) then set aside for 10 minutes.

Meanwhile, bring a large pan of salted water to the boil and add the rice (350 g), caraway seeds (2 tsp), cardamom (6), cinnamon stick (1) and bay leaves (3). Cook over a medium heat for ¾ of the recommended cooking time, then drain.

Heat 4 tbsp vegetable oil in a very large, deep-sided dish with a well fitting lid (this will hold all the biryani ingredients). Add the onion (1) and cook until soft and beginning to colour. Add the shiitake mushrooms with their marinade and cook, stirring occasionally, for 8-10 minutes. In a separate frying pan, heat 2 tbsp oil and sauté the drained porcini (60 g) for around 5 minutes. Season well.

Remove the large pan for the biryani from the heat. Cover the shiitake mushroom mix with a thin layer of the drained rice, then scatter over a few of the mint (1 handful), coriander (1 handful), dill (1 handful), the remaining green chillies (2), porcini mushrooms and crispy onions (2 tubs). Repeat, layering until all the ingredients are used,finishing with porcini mushrooms and herbs.

Pour over the vegetable stock (200 ml). Place on the lid and cook over a low medium heat for 10 minutes. Remove from the heat and set aside for a further 10 minutes, with the lid on.

For the egg masala, boil the eggs for 8 minutes, then refresh under cold water and peel. Heat 2 tbsp vegetable oil in a saucepan and cook the onion (2) until golden brown. Add the garlic (2 cloves) and ginger (2 cm) and cook for a further 2 minutes. Mix the chilli powder (1/2 tsp), turmeric (1/2 tsp) and garam masala (2 tsp) in a small bowl with the lemon juice (1 tbsp) and 1 tbsp water and season well. Add to the onion mixture along with the chopped tomatoes (1 tin) and 150 ml water. Bring to the boil, add the eggs, reduce the heat and simmer for 10 minutes or until reduced and thickened. Sprinkle with the coriander (1 handful).

To make the raita, mix the yogurt (200 g), cucumber (1/2), plum tomato (2), onion (1) and chilli powder (1 pinch) in a bowl. Divide the biryani between serving dishes. Serve with the egg masala and raita, and drizzle with the truffle oil (to taste) and rosewater (to taste), if you like.