Lamb biryani with basmati rice

For the biryani, cut the lamb into 3 cm pieces. In a bowl, combine the yogurt, crushed garlic, grated ginger, turmeric, ground paprika, garam masala and salt. Add the meat, stir to coat it in the marinade, and marinate for at least 2 hours in the fridge, ideally overnight.

Heat the oil in a large pot over medium heat. Add the green and black cardamom, cinnamon, cloves and bay leaves. Fry for 30 seconds until the spices smell fragrant. Stir in the finely chopped onion and fry for 15 minutes until golden. Careful browning gives the dish its full flavor.

Add the marinated lamb with its marinade to the pot with the onion. Raise the heat and sear the meat on all sides for 5 minutes. Pour in 200 ml of water, stir, cover and braise over low heat for 40 minutes until the meat is tender and the sauce thickens.

Rinse the basmati rice under cold water and soak it for 20 minutes. In a second pot, bring salted water to a boil and parboil the rice for 6 minutes, it should be only three-quarters cooked. Stir the saffron into warm milk. In a large pot, layer the rice and lamb ragout in turns, then pour the saffron mixture over everything.

Cover the pot tightly with a lid and seal it with foil. Cook over the lowest heat for 25 minutes so the biryani finishes by the dum method. Before serving, garnish with fresh mint and coriander. Serve with a raita yogurt dip or an onion salad.