Ultimate Lamb Rogan Josh Biriyani

Heat a large frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Then, transfer to a bowl. Pop the pan back on medium-high heat with a drizzle of oil. Add the lamb mince and cook until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the mince, then season with salt and pepper.

Once the onions are cooked, transfer them to a bowl. Pop the now empty saucepan back on the heat (no need to wash) and fill with the boiled water from your kettle. Mix in 0.25tsp of salt and the basmati rice. Cook for 12 mins, then drain in a sieve. Rest the sieve over the pan (off the heat) to allow it to fully drain and steam.

Once the mince has browned, add the garlic, rogan josh paste and tomato puree to the mince. Stir-fry until fragrant, 1 min. Then, add the water for the sauce (see ingredients for amount) and chicken stock paste. Stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle. Taste and season with salt and pepper if needed, then remove from the heat.

Once the lamb and rice is ready, spoon half of the rice into an appropriately sized oven-proof dish. sprinkle over half of the saffron milk then scatter over half of the caramelised onions. Spoon the lamb curry mixture over the rice, then add another layer of the remaining rice. Sprinkle over the remaining saffron milk and onions. Pop onto the middle shelf of your oven and bake for 10-15 mins.