Lamb biryani with vegetable curry

Biryani

• 300 g basmati rice, rinsed and drained
• 2 dried bay leaves
• 40 g extra virgin olive oil, plus an extra 2 tsp
• 2 tsp sea salt
• 40 g extra virgin olive oil
• 450 g brown onions, cut into wedges (3-4 cm)
• 6 garlic cloves
• 1 fresh green chilli, cut into pieces, deseeded
• 5 cm piece fresh ginger, peeled, cut into pieces
• 3 green cardamom pods
• 3 whole cloves
• ½ cinnamon quill, broken into halves
• 3 tsp ground cumin
• 1 ¼ tbsp ground coriander
• 1 pinch ground nutmeg
• 2 ¼ tsp ground turmeric
• ¾ tsp Kashmiri chilli powder
• 50 g natural yoghurt
• 150 g tomatoes, cut into pieces
• 600 g boneless lamb leg steaks, cut into cubes (3 - 4 cm)
• 550 g water

Vegetable Curry

• 20 g extra virgin olive oil
• 15 fresh curry leaves
• ½ tsp black mustard seeds
• 270 g water
• 300 g potatoes, cut into cubes (1- 2 cm)
• 250 g canned chopped tomatoes
• ½ tsp sea salt
• 1 tsp garam masala
• 500 g mixed vegetables of choice (see Tips)
• 2 pinches saffron threads
• 2 tbsp milk
• ½ bunch fresh coriander, leaves only, to garnish