1 tbsp chopped fresh coriander leaves, to garnish
8 garlic cloves, grated
2 garlic cloves, crushed
10cm/4in piece fresh root ginger, peeled and grated
1 tbsp lemon juice
1 large onion, finely chopped
1 large onion, chopped
300g/10½oz basmati rice, rinsed and soaked for 30 minutes then drained
500ml/18fl oz chicken stock
1/2 x 400g tin chopped tomatoes
1 bay leaf
6 black cardamom pods, lightly crushed
4 green cardamom pods
1 tsp red chilli powder
1 tsp red chilli powder, or to taste
1 cinnamon stick (about 5–7.5cm/2–3in)
1 cinnamon stick (about 5cm/2in)
4 cloves
2 tsp cumin seeds
1 tsp cumin seeds
2 tsp garam masala
1 tsp salt
salt
1 tsp smoked paprika
1 tsp ground turmeric
½ tsp ground turmeric
2 tbsp vegetable oil
125g/4½oz unsalted butter, cut into cubes
2 tbsp plain yoghurt
250g/9oz pork belly, cut into small chunks
500g/1lb 2oz venison, cut into bite-sized pieces