Step 1

Finely slice the roots and stems off the coriander, reserving the leaves. Combine with yoghurt, spices, ginger and garlic. Cut beef into 3cm pieces and coat well with yoghurt mix. Place in the bowl of slow cooker.

Step 2

Rinse rice well under running water and place over beef in slow cooker.

Step 3

Heat oil or ghee in a frypan and cook onions over medium heat for 8-10 minutes until golden. Place on top of rice. Pour in stock, pop in cinnamon quills, cover and cook for 3-4 hours on high.

Step 4

Serve topped with reserved coriander leaves and natural yoghurt on the side.