Awadhi Dum Biryani — slow-cooked lamb biryani, Lucknow style

Marinate the lamb: combine yogurt, birista, garlic, ginger, chili powder, coriander powder, garam masala, salt, and oil. Add the lamb pieces and mix well. Cover and marinate for a minimum of 4 hours, ideally overnight in the fridge.

Wash and soak basmati rice in cold water for 30 minutes. Drain.

Par-cook the rice: bring 3 litres of salted water to a rolling boil with the whole spices. Add the soaked rice. Cook for exactly 5 minutes — the grains should be cooked on the outside but completely hard at the centre. Drain immediately.

Steep saffron in 4 tbsp warm milk for 10 minutes.

In a heavy-bottomed pot (at least 6-litre capacity), spread the marinated lamb as the bottom layer. Add rose water over the meat.

Layer the par-cooked rice over the lamb in two stages: half the rice first, scatter with mint, coriander, and 2 tbsp ghee. Add the remaining rice. Pour the saffron milk unevenly over the top layer — you want half the rice white, half golden.

Drizzle the remaining 2 tbsp ghee over the top. Seal the pot tightly with foil pressed against the rim, then the lid pressed on top. Alternatively, make a stiff dough and use it to seal the lid.

Cook over high heat for 5 minutes, then reduce to the lowest heat possible. Cook undisturbed for 45 minutes. The base of the pot should not be scorching — use a heat diffuser if needed.

Remove from heat. Do not open the pot for 15 minutes. Break the seal at the table for the full effect. Gently layer the rice and meat onto a serving platter. Garnish with crispy birista.