Halloumi & Aubergine Biryani with Saffron Cream & Currants

Directions

1. 1

   Heat oven to 180C fan.

2. 2

   Fry the aubergine until golden in half the oil, set aside.

3. 3

   Fry the halloumi in a dry saute pan until golden and set aside.

4. 4

   Add the remaining oil and saute onions until soft and nearly golden, 10 minutes, add the spice mixture with 2 tbsp water and saute, add the currants, halloumi and aubergine back in with the yoghurt and mix with a squeeze of lime.

5. 5

   Adjust any seasoning.

6. 6

   Boil the Nice Rice for 2-3 minutes until slightly tender then drain.

7. 7

   Add the wet rice on top of the mixture, pour the Saffron cream on top.

8. 8

   Place two sheets of foil on the top securing tightly.

9. 9

   Turn heat up to high and once you can hear it sizzle add the lid and place in the oven for 14 minutes.

10. 10

    Plate the biryani with coriander and serve right away.