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Approximate preparation and cooking time: 20 minutes Serves: 2 Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone.

Spread the mushroom filling on each slice and serve hot. To prepare the rice, wash the rice and soak it for half an hour.

Place the pizza base on a sheet of grease proof paper. Make 3 cuts with a pizza cutter in the centre of the dough, this will create a star shape that will give you 6 triangles of dough to fold outwards towards the edge. Around the outer edge of the pizza spread the tomato purée, leaving the centre untouched (where he slits end) 4. Bake at around 250deg C for 20 minutes or until lightly browned and the cheese has melted. Trust me to try out something which caught my attention using masala upma!

Add the onions, mushrooms, red peppers, pineapple and jalapeños. Sprinkle the cheese, both cheddar and mozzarella along with oregano and chilli flakes. Slowly lift one of the triangles from the centre and overlap it with the corresponding outside edge of the pizza. Thanks to Sanjeev Kapoor I tried out his masala upma fritters and hubbie could not stop praising the delicious breakfast he had!

Was feeling so guilty, that the night before Diwali made Rava Laadoos and this simple Date and dry fruit roll.