Step 1

Combine the lamb, yoghurt, coriander, mint, green chilli, garlic, ginger, chilli powder, garam masala and turmeric in a large glass or ceramic bowl. Cover and place in the fridge.

Step 2

Meanwhile, soak the saffron in the milk for 5 minutes. Melt the ghee in a large frying pan over medium heat. Add the onions and cook, stirring often, for 20 minutes or until golden brown. Add the rice, cardamom pods and cinnamon and cook, stirring, for 2 minutes or until aromatic. Add the water and bring to a simmer. Reduce the heat to low and cook, covered for 10 minutes. Remove from the heat and set aside, without removing the lid, for 10 minutes or until the rice is tender. Stir through the saffron mixture.

Step 3

Spread the rice over the base of a 4L (12-cup) capacity ovenproof dish. Top with the lamb mixture. Cover and bake for 50 minutes at 180°C or until the lamb is cooked through.

Step 4

Meanwhile, to make the cucumber & tomato raita, combine the yoghurt, cucumber, tomato, coriander, mint and garlic in a bowl.

Step 5

Serve the biryani with the cucumber and tomato raita.