Step 1

Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, cardamom and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

Step 2

Bring a saucepan of salted water to the boil. Add rice and bring to the boil. Remove from heat. Drain. Rinse under cold water. Drain well and set aside.

Step 3

Melt ghee in a large non-stick saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden brown.

Step 4

Add the lamb mixture and cinnamon stick. Spread rice over the lamb mixture. Add the lemon juice. Combine the milk and saffron in a jug and pour over the rice. Increase heat to high. Cook, covered, for 10 minutes. Reduce heat to low and cook, covered, stirring occasionally, for 1 hour. Remove from heat and gently stir to separate the grains.

Step 5

Spoon biryani among bowls. Sprinkle with coriander and top