Spicy lamb biryani

Heat half the oil in a large, deep frying pan. Fry the lamb over a high heat until browned. Remove with a slotted spoon and set aside.

Add rest of the oil to the pan with the onion, garlic and curry paste. Fry for 5 mins until browned. Return lamb to the pan. Preheat the oven to 170C (325F, gas mark 3).

Gradually stir the yogurt into the pan, then cover. Simmer for 35-40 mins until the lamb is tender, stirring occasionally. Season to taste.

Meanwhile, cook the rice in a pan of lightly salted boiling water for 10 mins. Drain.

Put the lamb curry in an ovenproof dish. Pile the rice on top. Make a hole in the centre of the rice with a wooden spoon handle and drizzle over the saffron milk. Cover and cook for 1 hr. To serve, spoon the rice on to a plate. Top with the lamb, onion rings, coriander and chilli.