- 200g white basmati rice
- 1 tsp turmeric
- 1 onion
- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- 400g vine tomatoes
- 2 venison minute steaks
- 2 tsp garam masala
- 100g baby leaf spinach
- 1 red onion
- A handful of coriander
- 35g cashews
- 300ml + 150ml boiling water
- 1 tbsp + ½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Tip the rice in a pan with 300ml boiling water. Add 1 tsp turmeric. Cover and boil for 5 mins. Drain well. Pop into a bowl and set aside.
- 2.
Peel and finely chop the onion. Peel and crush the garlic. Peel and grate the ginger. Halve the chilli and finely chop it – flick out the seeds if you like a milder curry. Roughly chop half the tomatoes.
- 3.
Slice the venison into 2cm cubes. Warm 1 tbsp oil in a deep frying pan or wok over a high heat. Fry the venison for 5 mins. Stir till it’s browned all over. Set aside on a plate.
- 4.
Add the onion to the wok with a splash of water if it needs it. Fry for 3 mins. Keep stirring till it starts to soften. Add the garlic, ginger, chilli and 2 tsp garam masala. Fry for 1 min till it smells fragrant and spicy.
- 5.
Pop the venison back in the wok. Add the chopped tomatoes and spinach. Stir till the spinach wilts. Take off the heat.
- 6.
Scatter a third of the venison mix over the base of a medium casserole dish. Top with a third of the rice and season with salt and pepper. Repeat twice more till you’ve used everything up and have finished with a layer of rice.
- 7.
Level the surface of the rice with the back of a spoon. Pour over 150ml boiling water. Cover and bake in the oven for 20 mins. Take off the lid. Scatter over the cashews. Bake for 5 more mins.
- 8.
Slice the remaining tomatoes and the red onion. Arrange on a serving plate. Chop the coriander and scatter half over the tomatoes. Season and dress with ½ tbsp oil. Stir the rest of the coriander into the biryani. Serve with the tomato salad.