Beef Meatball Biryani With Minty Mayo And Pickled Onion

Rinse the jasmine rice until the water runs mostly clear, then drain. Finely chop one onion, thinly slice the second, mince the garlic, grate the ginger and chop the mint and coriander. Mix the sliced onion with 1 tbsp lime juice, the sugar and a pinch of salt, then set aside to pickle.

Put the minced beef in a bowl with half the garlic, half the ginger, 1 tsp garam masala, the cumin, salt and black pepper. Mix gently and shape into small meatballs. Heat 1 tbsp oil in a large frying pan and brown the meatballs for 6–8 minutes, turning regularly. Remove and set aside.

Heat the remaining oil in a large saucepan over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the remaining garlic and ginger, turmeric, remaining garam masala and chilli powder if using. Cook for 1 minute until fragrant.

Stir the drained rice into the spiced onion mixture, then pour in the stock. Bring to a gentle simmer and nestle the browned meatballs into the rice. Cover tightly and cook over low heat for 15–18 minutes, until the rice is tender, the liquid is absorbed and the meatballs are cooked through.

While the biryani cooks, mix the mayonnaise with the chopped mint and remaining 1 tbsp lime juice. Season with a little salt and black pepper. Drain the quick-pickled onion just before serving.

Remove the biryani from the heat and leave covered for 5 minutes. Fluff the rice gently with a fork and scatter over the fresh coriander. Spoon into bowls, top with the pickled onion and serve with the minty mayo on the side.