Onion Bhaji & Beef Biryani

• Heat a large saucepan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot and cook, stirring, until tender, 2-3 minutes.

• Add Bengal curry paste (see ingredients), garlic and half of the ginger paste, and cook until fragrant, 1 minute. • Stir in jasmine rice, chicken stock pot (see ingredients) and the water (for the rice), then bring to the boil. • Cover and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat and keep covered until rice is tender and the water is absorbed, 15 minutes. • Add tomato to biryani and toss to combine.

TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, using a pestle and mortar, pound coriander (reserve a pinch for garnish), the remaining ginger paste and a pinch of sugar, until your preferred consistency. • Stir in a good squeeze of lime juice, a drizzle of olive oil and a splash of water. Season with salt and pepper. Set aside.

TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor or finely chop with a knife. TIP: Add a little more water if chutney is too thick.

• In a medium bowl, combine onion, Mumbai spice blend, cornflour, the plain flour and water (for the onion). • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of onion mixture in batches and flatten with a spatula. You should get 2-3 bhajis per person. • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate and season with a pinch of salt.

TIP: Add extra olive oil between batches as needed.