Heat oil in a small frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until browned and crispy. Drain on an absorbent towel.

In the same pan, heat ghee. Add raisins. Sauté, stirring constantly, for 1-2 minutes or until plump. Drain on an absorbent towel.

In the same pan, heat more ghee if required. Add cashew nuts. Sauté, stirring constantly, for 1-2 minutes or until browned. Drain on an absorbent towel.

Place milk in a small bowl. Add saffron. Stir. Seat aside for 10 minutes.

Rinse rice under cold running water. Soak for about 20 minutes. Drain. Set aside.

Heat oil in a large saucepan over medium-high heat. Add bay leaf, cardamom, cinnamon and cloves. Stir fry for few seconds. Add water. Bring to boil. Add rice and lemon juice. Season with salt. Stir gently. Bring to boil. Reduce heat to medium-low and simmer. When cooked (do not overcook rice), drain and set aside. (Make sure all the water from the rice is drained out completely).

Place bay leaves, cloves, cardamom, cumin seeds, fennel seeds, cinnamon and star anise in a frying pan. Stir fry for a minute or until lightly browned. Grind to a fine powder. Set aside.

Heat ghee and oil in a large frying pan over medium-high heat. Add red onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add ginger, garlic and green chili paste. Sauté, stirring constantly, for 1 minute or until aromatic.

Add dry spice mixture, ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring constantly, for 1 minute or until aromatic. Add chopped tomatoes. Sauté, stirring occasionally, for 2-3 minutes or until mushy.

Add lamb. Season with salt. Stir fry for 5 minutes. Add yogurt, and coriander (cilantro) and mint leaves. Pour 1 cup water. Stir. Cook, covered, for one hour or until lamb is cooked through and the sauce is thick.

In a large heavy bottomed oven proof pan, arrange half of lamb mixture in a single layer. Top with half of rice followed by 1 tablespoon ghee, 1 teaspoon rose water, half of saffron milk, half of fried onions, half of raisins, half of cashew nuts, and 2 tablespoon coriander (cilantro) and mint leaves.

Top with remaining lamb mixture, rice, saffron milk, fried onions, raisins, cashew nuts, coriander (cilantro) and mint leaves, 1 tablespoon ghee and 1 teaspoon rose water.

Preheat oven to 180C or 350F.

To “dum” biryani, bake for about 30 minutes.

Alternatively, you can dum biryani over low heat on the stove top.