Instructions

1. Wash the rice well under cold running water, Place the rice, stock, cinnamon, cardamom and saffron in a saucepan over medium heat. Allow to come to the boil, cover with a tight-fitting lid and reduce the heat to low. Cook the rice for 12 minutes or until soft. Discard the cinnamon stick and cardamom pods.
2. While the rice is cooking, prepare the beef by spreading a little harissa on each side of the steaks and sprinkle with the shredded spring onions. Preheat a frying pan over high heat. Cook the steaks for 2 minutes on each side or until cooked to your liking.
3. To serve, place the rice on serving plates and top with the steak, spring onions and coriander. Serve with a little plain yoghurt mixed with chopped mint if you wish.