Beef Biryani with Fresh Pickled Onion and Cucumber

• 500 g beef chuck, cut into small cubes
• 2 tbsp The Spice People Pakistani Biryani spice blend
• 300 g basmati rice
• 1 brown onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 130 g Greek yoghurt
• 400 g tinned diced tomatoes
• 250 ml beef stock
• 2 tbsp ghee or vegetable oil
• 0.3 teaspoons saffron threads, soaked in 2 tbsp warm milk
• 1/2 tsp sea salt
• 1 small red onion, very thinly sliced
• 1 Lebanese cucumber, diced
• 2 tbsp white vinegar
• 1 tsp caster sugar
• Fresh mint and coriander, to garnish

Combine the red onion, cucumber, vinegar and sugar in a small bowl with a pinch of salt. Toss and set aside to pickle while you cook.

In a bowl, combine the beef with the Pakistani Biryani spice blend, yoghurt and salt. Mix well and set aside to marinate.

Heat the ghee in a large heavy-based pot over medium-high heat. Add the onion and cook until deep golden. Remove half the onions and set aside for garnish.

Add the garlic and ginger to the remaining onions in the pot. Stir until fragrant. Add the marinated beef and cook, turning to brown on all sides.

Add the tinned tomatoes and beef stock. Bring to a simmer, then reduce heat to low, cover and cook until the beef is tender.

While the beef simmers, bring a large pot of salted water to the boil. Par-cook the rice until it still has a firm bite. Drain well.

Spoon the par-cooked rice over the beef in an even layer. Drizzle the saffron milk over the top. Cover tightly with a lid or foil and cook on the lowest heat until the rice is fluffy and cooked through.

Fluff the rice gently, then serve topped with the reserved fried onions, the pickled onion and cucumber, and fresh herbs.