Balti Biryani

Preheat oven to moderate (180'C/160'C fan-forced).

Combine steak and curry paste in medium bowl, cover; refrigerate 1 hour.

Meanwhile, place rice in medium bowl, cover with water; stand 30 minutes. Drain rice in strainer; rinse under cold water, drain.

Meanwhile, place garlic in small baking dish; roast, uncovered, in moderate oven about 20 minutes or until softened.

Melt ghee in large saucepan; cook cardamom, cloves, cinnamon and onion, stirring, until fragrant. Add steak mixture, reduce heat; simmer, covered, stirring occasionally, about 45 minutes or until steak is tender.

Add rice with stock to pan; simmer, covered, stirring occasionally, about 15 minutes or until rice is just tender.

Peel garlic; chop finely. Add garlic, almonds and coriander to biryani, cover; stand 5 minutes. Sprinkle biryani with chilli; serve with raita and naan, if desired.

Not suitable to freeze.

Not suitable to microwave.