Lamb Biryani

Mince the garlic and finely grate the ginger for both the marinade and the biryani. Finely slice the onions. Roughly chop the fresh coriander and mint.

In a large bowl, mix the yogurt, minced garlic, grated ginger, Kashmiri chilli powder, ground cumin, ground coriander, garam masala, turmeric, and salt. Add the lamb chunks and coat thoroughly. Cover and refrigerate for at least 4 hours.

Rinse the basmati rice under cold water until the water runs clear. Soak in cold water for 30 minutes, then drain.

Dissolve the saffron threads in 1.5 tbsp of warm milk and set aside to infuse.

Heat 1.5 tbsp of ghee in a large heavy oven-proof pot over medium heat. Add the cumin seeds, green and black cardamom pods, cinnamon stick, cloves, and bay leaves. Sizzle for 30 seconds until fragrant.

Add the sliced onions and cook for 20 minutes, stirring regularly, until deeply golden and caramelised. Remove half of the onions and set aside for garnish.

Add the minced garlic and grated ginger to the pot. Cook for 2 minutes, stirring constantly.

Add the marinated lamb and tinned chopped tomatoes. Stir well to combine. Cover and simmer over low heat for 1 hour until the lamb is tender. Check the internal temperature reaches 70°C using a meat thermometer inserted into the thickest piece. Season with salt to taste.

Meanwhile, bring a large pot of salted water to a boil. Add the drained rice and cook for exactly 6 minutes — it should be 70% cooked. Drain immediately.

Spread the parboiled rice evenly over the cooked lamb in the pot. Drizzle the saffron milk and the remaining 0.5 tbsp of ghee over the rice. Scatter with the reserved fried onions, fresh coriander, and fresh mint.

Cover the pot tightly with foil, then place the lid on top to seal in the steam. Cook over the lowest possible heat for 25 minutes (dum cooking).

Remove from heat and let rest for 5 minutes. Gently mix the rice and lamb together from the pot and serve immediately.