Lighter lamb biryani

• cauliflower florets↗350g g
• turmeric↗½ tsp tsp
• cardamom pods↗3

  lightly crushed

• fennel seeds½ tsp tsp

  lightly crushed

• black onion seedsa few pinches of

  a few pinches of or nigella seeds

• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  finely chopped

• finely chopped ginger1 tbsp tbsp
• red chilli↗1

  deseeded and finely chopped

• garlic cloves↗2

  thinly sliced

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• very lean lamb↗200g g

  steak, cut into bite-sized pieces

• can chopped tomatoes200g g
• bouillon↗1 tsp tsp
• toasted flaked almonds↗15g
• pomegranate seeds↗50g
• mint leaves↗handful small

Step-by-step instructions

1. 1

   Put the cauliflower in a food processor and pulse until it is reduced to rice-sized pieces. Tip into a large bowl and stir in the turmeric, cardamom, fennel seeds, black onion seeds and some seasoning. Cover with cling film, pierce and set aside.

2. 2

   For the spicy lamb, heat the oil in a non-stick wok and fry the onion and ginger for 10 mins until soft and golden. Add the chilli and garlic, and cook for 1 min more.

3. 3

   Stir in the cumin and coriander, cook briefly, then toss in the lamb and stir-fry for 1-2 mins until pale brown. Add the tomatoes and the bouillon, and cook for 2 mins - you are aiming for a thick sauce and really tender lamb that is still a little pink and juicy.

4. 4

   Meanwhile, put the cauliflower in the microwave and cook on high for 3 mins. Tip out onto serving plates, dot the lamb and sauce in patches over the rice, then scatter with the almonds, pomegranate seeds and mint leaves to serve.