Speedy barbecued lamb biryani

Method

1. Preheat a griddle pan over a medium heat (or light/preheat the barbecue). Brush the steaks with 1 tbsp oil, then season. Cook for 3 minutes each side until golden brown or cooked to your liking. Rest, covered with foil.
2. Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the onion and cook for 6-7 minutes until golden, then stir in the spices and cook for a further 2 minutes. Tip in the rice and toss well for 3 minutes until heated through. Season.
3. Remove the lamb fat, cut the lamb into cubes and add to the rice with the coriander and a squeeze of lemon. Serve with lemon wedges, raita and mango chutney, if you like.