Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.
Spread the mince out on the lined baking tray and cook in the oven for 40 minutes
breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark
even colour and resemble large coffee granules. Remove from the oven and set aside.
Heat the oil in a large saucepan over a high heat. Add the onions and cook
stirring often
for 5 minutes to soften. Toss in the carrots and cook for 3–4 minutes.
Add the garlic and ginger and cook for 2–3 minutes. Stir in the curry paste and chilli powder
if using
and cook
stirring
for 1–2 minutes.
Add the basmati rice to the pan and cook
stirring
for 2 minutes. Pour in the beef stock
bring to the boil and boil rapidly for 5–8 minutes
stirring occasionally
until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer.
Add the roasted mince
along with any juices
to the pan. Add the courgettes
green beans
cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8–10 minutes
until the rice and veg are cooked and the liquid is all absorbed.
To make the raita
if serving
put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with the mint
Stir the frozen peas through the biriyani and cook for a couple of minutes
or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away
