Mix the Biryani Paste in the pan, preferably several hours in advance of cooking. When ready to cook, add the finely chopped onion and garlic, and the meat (or vegetarian alternative). Fry quickly until the meat is cooked, then add the dry rice. Toss/stir the contents of the pan quickly for 30 seconds, then add the stock, sultanas and cider/perry. Cook on a medium heat until half the liquid has gone, then grate in a cubic centimetre of block coconut. Lower the heat and simmer, stirring continuously. It is ready to serve once the rice has swelled and the liquid is nearly gone.

Serve with peshwari naan or other similar flavoured naan bread.

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