1. Slice rump steak into strips and fry until cooked through, set aside.

2. Chop onion into slices and place in a frying pan, fry for 3 minutes until beginning to brown, add in cinnamon stick, cloves, bay leaf, cardamom pods (lightly crushed), cumin, coriander, ginger, turmeric and curry powder. Fry for another 1 minute then add in chopped pepper and fry once again for another minute.

3. Make up the stock and add about 100ml of it to the onion mix, fry for a further 1 minute. Add dry basmati rice, stir, add in the rest of the stock and simmer until stock is fulled absorbed and rice is soft (at least 20 minutes).

4. Add the beef back in to the pan and also add the prawns and spinach, heat until piping hot and the spinach is wilted then serve.