Fill your kettle and boil it. Heat your oven to 180°C/ Fan 160°C/Gas 4. Tip the rice into a small pan and cover with 300ml boiling water. Pop on a lid and return to the boil, then reduce to a simmer and cook for 5 mins. Drain well and set aside.

While the rice cooks, peel 1 onion and finely slice it. Peel and crush or grate the garlic. Peel and grate the ginger. Halve the chilli, scrape out the pith and seeds for less heat, and finely chop it. Finely chop the tomatoes.

Pour 1 tbsp oil into a medium ovenproof pan (pan not ovenproof? See our tip) and warm over a high heat. Add the lamb and fry for 5 mins, turning, till browned. Scoop out into a bowl and set aside.

Reduce the heat under the pan to medium and add a little more oil if needed. Add the onion with a pinch of salt and pepper. Fry for 3 mins, stirring occasionally, till softened. Stir in 1 tbsp tikka masala spice, 1 tsp turmeric and the garlic, ginger and chilli. Continue to cook for 1 min, till fragrant.

Slide the lamb back into the pan and add the chopped tomatoes and the spinach. Stir till the spinach is wilted then remove from the heat.

Add the drained rice to the pan and stir well. Flatten the top of the rice with a spoon and pour over 150ml boiling water. Pop a lid on the pan and slide into the oven. Bake for 20 mins. After 20 mins, remove the lid from the pan and return to the oven. Cook for another 5 mins.

While the biriyani cooks, peel and thinly slice the remaining onion. Pop the slices in a bowl and toss with 1 tbsp tikka masala spice mix. Pour 1 tbsp oil into a pan and bring to a high heat. Add the spiced onion slices and fry for 5-6 mins, stirring frequently, till golden and crisp at the edges. Tip onto a plate lined with kitchen paper to drain.

Roughly chop the coriander leaves. Divide the lamb biriyani between a couple of warm plates, and top with the tikka spiced onions and coriander leaves to serve.