Spiced lamb biryani

Ingredients

2 tbsp vegetable oil
½ onion, finely chopped
½ tsp turmeric
5 whole cardamom pods
1 tsp cumin seeds
½ tsp chilli flakes
½ tsp ground cinnamon
1 bay leaf
300g/10½oz long grain rice
½ vegetable stock cube
400ml/14fl oz boiling water
150g/5½oz lamb fillet, cubed
1 handful fresh coriander leaves, to garnish

Method

1. Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices.
2. In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer.
3. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender.
4. Pile the rice into a serving bowl and garnish with the coriander leaves.