Beef biryani

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.

2. 2

   Spread the mince out on the lined baking tray and cook in the oven for 40 minutes, breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside.

3. 3

   Heat the oil in a large saucepan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 3-4 minutes.

4. 4

   Add the garlic and ginger and cook for 2-3 minutes. Stir in the curry paste and chilli powder, if using, and cook, stirring, for 1-2 minutes.

5. 5

   Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5-8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer.

6. 6

   Add the roasted mince, along with any juices, to the pan. Add the courgettes, green beans, cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8-10 minutes, until the rice and veg are cooked and the liquid is all absorbed.

7. 7

   To make the raita, if serving, put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with the mint

8. 8

   Stir the frozen peas through the biriyani and cook for a couple of minutes, or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away, in warmed bowls, with the raita alongside, if using.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.