Ingredients:

1. 2 kg beef or any other meat,

2. 2 kg basmati rice,

3. 1 kg potatoes,

4. 500 grams finely sliced onions,

5. 1 tablespoons crushed garlic,

6. 1 tablespoons crushed ginger,

7. 4 cups natural yoghurt,

8. 250 ml vegetable oil,

9. 250 grams butter,

10. 1/2 cup mint leaves,

11. 5 cloves,

12. 1 tablespoon cracked black pepper,

13. 2 green cardamon pods,

14. 10 curry leaves,

15. 1/2 teaspoon black cumin seeds,

16. 1 small cinnamon stick,

17. 2 teaspoons salt or to taste,

18. 1 teaspoon garam masala,

19. 100 ml single cream,

20. 2 tablespoons chopped coriander,

21. 1/2 teaspoon saffron colouring

22. 6 eggs.

23. Note: You can apportion the above quantities to suit
    the number of serves.

Method: 

1. Finely chop the coriander and mint leaves. Blend the cumin and cardamon seeds, garam masala, together with the cinnamon.

2. Cut the meat in bite size pieces. Add salt to the meat and thoroughly mix with all the spices and herbs. Melt the butter in a separate container and add to the meat. . Add the yoghurt, cream and mix well. Allow to marinate for 1-2 hours in a cool place.

3. Boil the eggs. Allow to cool in cold water. Remove shells and set aside. Cut in halves

4. Peel the potatoes and quarter. To avoid the potatoes tainting, immediately place in cold water after peeling.

5. Fry the onion slices in the vegetable oil until just light golden. Remove from oil and set aside. Pat dry the quartered potatoes and fry until light golden. Remove from oil and set aside.

6. Cook the rice in boiling water for 5-6 minutes or until the rice is two thirds cooked. Drain and set aside. Fluff up the rice grains so that the grains do not stick together.

7. Dissolve the saffron colouring in 350 ml of warm water.

8. Use a large cooking pot that is big enough to contain all the ingredients and rice. The pot should also have a tight fitting lid. In Mauritius, a semi moist flour dough is used to seal the cover with the pot itself. A large rice cooker can also be used. Place a thin layer of the partly cooked rice at the bottom of the cooking pot. Place a layer of half of the meat and spice mixture with half of the potatoes and fried onions. Add the six halves of the boiled eggs. Cover with a layer of half of the partly cooked rice. Repeat with another layer of the meat, spices, potatoes, eggs and onions. Cover with rest of the partly cooked rice.

9. Sprinkle the rice with the saffron coloured water. Cover the cooking pot and cook over low heat for 60-90 minutes or until the rice is fully cooked. Check the meat to ensure that it is cooked as well. Add some more hot water if necessary to cook the rice to your preferred consistency. The secret is to have the rice, meat and potatoes cooked to perfection. Not always easy to achieve.

10. Serve carefully and avoid crushing the potatoes and eggs. Some chefs use a tea cup saucer to serve the bryani.

11. Enjoy. Serve with a carrot or cucumber salad.