Lamb Biryani

Heat a large saucepan on medium-high heat (no oil). Once hot, add the lamb mince. Fry until the lamb is nicely browned, breaking it up with a wooden spoon as it cooks, 4-5 mins. Stir in the onion and cook until, stirring occasionally, 5 mins. Add the North Indian style curry powder, tomato purée and the garlic and cook for 1 minute more, stirring continuously. Add the raisins and basmati rice to the lamb mixture.

Pour in the water (see ingredients for amount) and bring to the boil. When boiling, add the stock powder, stir, then lower the heat to medium and pop a lid on the pan. Leave to simmer for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, Trim the green beans and chop into thirds. Then you can put your feet up for a bit!

Ten mins before the biryani is cooked, heat a drizzle of oil in a frying pan on medium- high heat. Once the oil is hot, add the green beans and a pinch of salt and pepper. Stir together and cook until the beans are softened and slightly charred, 5-6 mins. Remove the pan from the heat.