Beef Biryani

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, the carrot and the zucchini and cook, stirring, for 5 minutes, or until tender. Add the Korma curry paste and cook, stirring, for 1 minute, or until fragrant. TIP: Frying off curry paste in oil helps to release the flavours.

Add the basmati rice to the frying pan and stir to coat in the curry paste. In a small jug, combine the beef stock cube and the hot water (check the ingredients list for the amount) and stir to dissolve the stock cube. Add the stock liquid to the pan and bring to the boil. Once boiled, cover with a lid and reduce the heat to medium-low. Simmer, stirring every few minutes for 25 minutes, or until the stock is absorbed and the rice is soft.

While the rice is cooking, season the beef rump with a pinch of salt and pepper on both sides. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the steak and cook for 3-4 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak, but cook for a little less time if you like it rare or a little longer for well done. Transfer the steak to a plate and cover with foil.

Rest the beef rump until the rice is cooked, then slice into 5 mm thick slices. Add the beef slices and the coriander to the pan with the rice and stir for 1-2 minutes, or until the beef is heated through.