Loved from Iran to the Indian subcontinent, this deeply fragrant and richly flavoured rice dish originating in Persia is the perfect centrepiece for a celebration. Of course, it also serves as a wholly delicious weeknight winner.
Thinly slice onion. Peel and crush garlic. Peel and finely chop ginger.
Melt butter in a frypan over medium heat. Add onion with a sprinkle of salt and cook for 5–6 minutes or until softened. Add ginger, garlic and vadouvan curry powder and cook, stirring, for 30 seconds or until fragrant.
Add lamb mince and a sprinkle of salt and pepper to pan and cook, breaking up with a wooden spoon and stirring regularly, for 5–6 minutes or until lamb is golden brown.
Crumble stock cube into pan. Add rice and stir to coat. Add 310ml (1¼ cups) boiling water and bring to a simmer. Reduce heat to low.
Cover pan with a lid and cook for 20 minutes or until rice is tender. Once cooked, add baby spinach leaves and stir through until wilted. Replace lid and allow to finish steaming for 5 minutes. Season with 1/4 teaspoon sea salt and a good crack of pepper.
Roughly chop cashews. Pick coriander leaves from their stems. Divide biryani between bowls and top with yoghurt, cashews and coriander to serve.