Lamb biryani for $9.35

1. Heat oil in a wok or frying pan on medium. Stir-fry onions 10 minutes, until crisp and golden. Remove from wok and set aside.
   
   
2. Add mince to wok. Stir-fry 4-5 minutes, breaking up lumps with a spoon as it cooks. Add garam masala, chilli, garlic, ginger, turmeric, cayenne and bay leaves. Cook 2-3 minutes, stirring occasionally, until fragrant.
   
   
3. Add water and reduce heat to medium. Stir rice, onions, cashews and sultanas through. Stir-fry 1-2 minutes until hot.
   
   
4. Serve with lemon wedges and topped with coriander leaves.

• Accompany with hard-boiled eggs, peeled and halved, and a generous dollop of natural yoghurt.
  
• Add extra ground chilli for a hotter dish.