Biryani is, perhaps, the most beloved rice dish of the Sub-Continent thanks to its many layers of flavour that all snuggle up together. You have your tender beef, fragrant spices, veggies and rice all helping each other to be the best they can be. You're the real winner, though, when you lift the lid on the pan to reveal your handiwork.
Preheat oven to 200°C fan-forced. Roughly chop cauliflower into florets. Place on a lined baking tray, drizzle with 2 teaspoons oil, sprinkle with ½ the Vadouvan curry powder and season with salt and pepper. Roast for 30 minutes or until deep golden. While cauliflower is cooking, continue with step 2.
Peel and slice onion into thin half-moons. Heat a frypan over medium heat. Add remaining oil, onion and a pinch of salt and cook, stirring occasionally, for 3–4 minutes or until onion is softened and lightly caramelised.
Add mince to frypan and cook, breaking up with a wooden spoon, for 4–5 minutes or until caramelised and cooked through. Sprinkle with remaining Vadouvan curry powder and cook, stirring, for 30 seconds or until fragrant.
Dissolve stock cube in 310ml (1¼ cups) boiling water. Add rice to pan and stir to coat. Add stock to pan and bring to a simmer. Cover with a lid, reduce heat to low and cook for 30 minutes or until rice is tender. Remove from heat and set aside, covered, to rest for 5 minutes. Season with ½ teaspoon sea salt and pepper. While biryani is cooking, continue with step 5.
Combine yoghurt and ½ the lemon juice in a bowl. Season with salt and pepper and stir to combine.
Add spinach and cauliflower to biryani and cook, stirring, until spinach has wilted. Divide biryani between bowls and top with yoghurt and crispy shallots. Serve with remaining lemon.