Easy Lamb Biryani

Peel and dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a high heat

Once hot, add the diced onion, curry powder and a pinch of salt and pepper

Cook for 2 min or until starting to soften

Meanwhile, trim and cut your green beans in half

Once the onion is starting to soften, add your mince to the pan and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Sprinkle in your chicken stock mix and add your tomato paste

Cook for a further 2 min or until the mince is starting to caramelise

Stir in your basmati rice

Add 300ml [390ml] [600ml] cold water to the pan with the halved green beans and sultanas and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until the water has absorbed, the rice is cooked and the mince is cooked through (no pink meat!)

Tip: Add a splash of water if the rice is not fully cooked or the mixture is looking a little dry

Once cooked, fluff the rice with a fork

Taste for seasoning, adding more salt and pepper if needed – this is your biryani