Sausage and soft egg biryani recipe

Biryani is an Indian rice-based dish made with basmati rice and spices mixed with meat, fish and hardboiled eggs. Here I use soft-boiled eggs, which ooze over the rice when cut. The name "biryani" derives from the Persian word "beryan", meaning fried or roasted. 2 tbsp vegetable oil 275g (9½oz) shallots or onions, thinly sliced 1 garlic clove, crushed 2.5cm (1in) piece of root ginger, finely chopped 200ml (7fl oz) natural yoghurt 25g (scant 1oz) ghee or clarified butter 1 tsp whole cumin seeds 10 whole cloves 10 black or green cardamom pods, lightly toasted 2 cinnamon sticks 1 bay leaf 50g (1¾oz) sultanas 450g (1lb) lamb and mint sausages, cut into small pieces 300g (11oz) good-quality basmati rice, soaked in water for 30 minutes then drained generous pinch of saffron strands or powdered saffron 4 free-range eggs salt coriander leaves, to garnish Heat the oil in a high-sided frying pan. When the oil is hot, add the shallots or onions and fry, stirring occasionally until golden. Remove with a slotted spoon onto kitchen paper to drain thoroughly. In a mortar, crush the garlic, ginger and yoghurt to a smooth paste. Set aside. Melt the ghee or clarified butter in a pan over a medium heat. Add the cumin, cloves, cardamom, cinnamon, bay leaf and sultanas, and cook, stirring, for 1 minute. Add the sausage pieces and mix well. Add the prepared rice and the garlic, ginger and yoghurt paste, together with 500ml (17fl oz) of boiling water and 1 tsp of salt. Increase the heat, bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat and simmer for 10 minutes, until the rice is almost cooked through. Meanwhile, mix the saffron in a bowl with 3 tbsp of boiling water. Leave to infuse for 2 minutes, then uncover the rice, drizzle over the saffron water, cover again, then remove from the heat. Leave to stand, covered, for 5 minutes. Meanwhile, cook the eggs in simmering water for 4 minutes, until soft-boiled. Remove with a slotted spoon and leave to cool for 1 minute before peeling. Uncover the rice, gently fluff up with a fork and transfer to a serving dish or individual plates. Cut the soft-boiled eggs in half. Scatter over the crispy fried shallots, top with the eggs and serve immediately, garnished with fresh coriander. • This recipe is taken from Sausages: Mouthwatering Recipes from Merguez to Mortadella by Paul Gayler (Jacqui Small, £20). Order a copy for £16 from the Guardian bookshop