Step 2

Deep-fry the sliced onions in hot oil in small batches until light brown. Drain on paper towels — they will crisp as they cool. Fry the cashew nuts until golden. Set both aside.

Step 3

Wash and soak the basmati rice in water for 20 minutes.

Step 4

Heat oil in a large wide pan over medium heat. Add the sliced onions, the ground paste, green chilies, ginger garlic paste and whole garlic cloves. Fry for 1 minute.

Step 5

Add the tomatoes and saute until cooked through but not mushy. Add the red chili powder, biryani masala, mint and coriander and saute well.

Step 6

Move the pan off the heat, add the yogurt and mix well, then return to heat. Add the lamb, salt and 0.5 cup water. Stir, cover and cook on medium-low for 1 hour until the lamb is tender (or pressure cook for 6 whistles). If liquid remains, cook uncovered to evaporate.

Step 7

Bring a large pot of salted water to a boil. Add the drained rice with the cumin seeds, bay leaf, cinnamon, cloves and cardamom pods, and cook for exactly 7 minutes or until 80% cooked. Drain well, picking out the whole spices if you prefer not to meet them at the table.

Step 8

Level the lamb in the pan. Layer the drained rice on top. Garnish with fried onions, ghee, mint, coriander and the saffron milk.

Step 9

Cover tightly and bake in a 350F oven for 15 minutes, or cook on medium heat for 12 minutes then lowest heat for 5 minutes. Mix gently and serve hot.