• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-size chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, finely chop garlic. Thinly slice onion. Roughly chop coriander. Slice lemon into wedges. • Heat a large saucepan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. TIP: Thinly slicing the onion helps bind the onion bhaji better!

• Add Bengal curry paste, garlic and half of the ginger paste, and cook until fragrant, 1 minute. • Stir in jasmine rice, chicken-style stock powder and the water (for the rice), then bring to the boil. • Cover and reduce heat to medium-low. Cook for 15 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 15 minutes. • Add roast veggies to biryani and toss to combine. Season to taste.

• While the rice is cooking, using a pestle and mortar, pound coriander, the remaining ginger paste and a pinch of sugar until your preferred consistency. • Stir in a good squeeze of lemon juice, a drizzle of olive oil and a splash of water. Season with salt and pepper. Set aside. TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor. TIP: Add a little more water if chutney is too thick.

• In a large bowl, combine onion, curry powder, cornflour, the plain flour and the water (for the bhajis). • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of onion mixture in batches and flatten with a spatula (2-3 bhajis per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper-towel lined plate and season with a pinch of salt. TIP: Add extra olive oil between batches as needed.

• Divide Indian beef biryani between bowls then top with onion bhajis. • Serve with DIY coriander chutney. Serve with remaining lemon wedges. Enjoy!