Lamb & Bean Biryani With Mint Dressing

Peel and slice your red onion[s]

Drain and rinse your kidney beans

Heat a pot (with a matching lid) over a high heat

Once hot, add your mince and half the sliced onion (you'll use the rest later!) and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Tip: Drain any excess oil from the pan and discard!

Peel and finely chop your garlic

Once browned, add your curry powder, ginger & garlic paste, chopped garlic and tomato paste and cook for 1-2 min or until fragrant

Once fragrant, add your brown rice to the pan and stir to coat the grains in the spice and oil

Once coated, add the drained kidney beans and your beef stock mix with 350ml [525ml] [700ml] cold water

Bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 35-38 min or until the water has absorbed and the mince is cooked through (no pink meat!) – this is your biryani

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

While the rice cooks, combine your red wine vinegar with a 1 tsp [1 1/2 tsp] [2tsp] sugar in a small bowl

Add the reserved sliced onion to the bowl and set aside to pickle – this is your quick-pickled onion

Once the rice is tender, remove the pot from the heat and keep covered for a further 5 min before serving