Step 1
Heat half of the oil in a large heavy-based saucepan over medium heat. Add the lamb, season with salt and pepper and cook for 6 minutes, breaking up mince with a wooden spoon. Add the ginger, garlic, garam masala, cumin, saffron and cardamom. Cook, stirring, for 2 minutes or until fragrant.
Step 2
Add the cauliflower, rice and 350ml of water and bring to a simmer.
Step 3
Cover with a tight-fitting lid and reduce the heat to low. Cook for 15 minutes. Remove the pan from the heat. Allow to stand for 4 minutes.
Step 4
Meanwhile, heat the remaining oil in a large frying pan over high heat. Add the curry leaves and cook for 30 seconds or until crisp. Remove the leaves from the pan and add the paneer cubes. Cook, turning, for 3 minutes or until golden on all sides.
Step 5
Gently fluff the rice with a fork to separate the grains, then serve the biryani with curry leaves and paneer.
