• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer beef mixture to a baking dish.

• Meanwhile, cut carrot into bite-sized chunks. Trim and halve green beans. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat and roast until tender, 20-25 minutes. • In the last 10-15 minutes add green beans to the tray and roast.

• Add basmati rice, Mumbai spice blend, beef-style stock powder and the boiling water (11/2 cups for 2 people / 3 cups for 4 people) to the baking dish. Stir to combine. • Cover tightly with foil, and bake until rice is cooked and liquid is absorbed, 25-30 minutes. • When the rice is cooked, add roasted veggies and baby spinach leaves to the rice and stir to combine. Season to taste.

• Divide oven-baked beef biryani between bowls. Top with Greek-style yoghurt and sprinkle over flaked almonds. Enjoy!