Sweet Potato Biryani with Poached Egg

Boil the kettle or bring a saucepan of water to the boil. Add each stock cube to 500ml of boiling water and stir to dissolve.

Peel and finely chop the brown onion, garlic and ginger.

Peel and coarsely grate the sweet potato.

Finely slice the red chilli.

Roughly chop the coriander and tomatoes. Set aside.

Heat half of the olive oil in a frying pan over medium-low heat.

Add the cumin seeds and cinnamon stick to the pan and cook until aromatic (1 minute).

Add the 3/4 of the curry leaves and cook until aromatic (reserve a few for garnishing).

Add the onions and saute until softened (2-3 minutes).

Add the garlic, ginger, chilli (optional) and half of the coriander and cook until aromatic (1 minute).

Stir through the garam masala, so that the aromatics are well coated.

Add the sweet potato and cook, stirring for 2 minutes or until well combined.

Stir in the rice until well coated.

Stir in the stock and reduce the heat to low.

Cook the rice, covered on low, for 12-15 minutes, or until the stock is absorbed and the rice is tender.

If the rice is completely dry but still not cooked, add more stock gradually until cooked through. Be careful not to burn the bottom of the biryani.

In another saucepan bring water to the boil.

Pour in the vinegar.

Stir the water to make a gentle whirlpool. Crack the egg(s) into the water and poach to your liking.

Distribute the biryani among serving bowls.

Serve an egg atop each portion of the biryani.

Garnish with remaining coriander and tomatoes.