This one-pot meal features tender lamb, aromatic basmati rice, and a blend of spices that create a symphony of flavours. Using a pre-made biryani masala blend simplifies the cooking process while still delivering an authentic taste.

Marinate the lamb:

In a large bowl, mix the lamb cubes with yogurt, biryani masala blend, ginger-garlic paste, and salt. Cover and refrigerate for at least 1 hour, or overnight for best results.

Prepare the rice:

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

In a large pot, bring water to a boil and add the salt, bay leaf, cloves, cardamom pods, and cinnamon stick. Add the drained rice and cook until 70% done (about 6-7 minutes). Drain and set aside.

Cook the lamb:

In a large, heavy-bottomed pan, heat the ghee over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.

To the remaining onions in the pan, add the marinated lamb and cook until the meat is browned on all sides.

Add the chopped tomatoes, cumin seeds, and green chillies. Cook for another 5-7 minutes until the tomatoes soften and the mixture becomes aromatic.

Layer the biryani:

Preheat the oven to 180°C (350°F).

In a large oven-safe pot or Dutch oven, layer half of the partially cooked rice at the bottom. Add the cooked lamb mixture on top, followed by the remaining rice.

Sprinkle the chopped coriander and mint leaves over the top.

Warm the milk and dissolve the saffron threads in it. Drizzle the saffron milk over the layered rice.

Dum cooking (slow steaming):

Cover the pot tightly with a lid or aluminium foil to ensure no steam escapes.

Place the pot in the preheated oven and bake for 30 minutes.

Alternatively, you can cook the biryani on a low flame on the stovetop for 30 minutes, ensuring the pot is tightly sealed.

Serve:

Garnish with the reserved fried onions and fresh coriander leaves.

Serve hot with raita, salad, or a side of your choice.