Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      saffron strands -- pounded
  25      milliliters   boiling milk
  75      grams         ghee or unsalted butter
   1      5 cm          cassia bark or cinnamon sticks
   8                    green cardamom pods -- (split the top of
                        -- each pod to release
                        -- flavour)
   8                    cloves
  10                    black peppercorns -- up to 12
   3                    bay leaves
   1      large         onion -- finely sliced
   1      tablespoon    garlic paste
   1      tablespoon    ginger paste
   1      tablespoon    ground cumin
   1      tablespoon    ground coriander
     1/4  teaspoon      salt or to taste
 125      gram          natural yoghurt
   1      kilogram      boned leg of lamb -- cut into 5cm
                        cubes
 450      gram          basmati rice -- washed and drained
                        toasted flaked almonds

Preparation:

Soak the pounded saffron in the hot milk and set aside. In a heavy-based saucepan (large enough to hold the meat and rice together), melt the ghee or butter over a low heat and sizzle the cassia or cinnamon, cardamoms, cloves, peppercorns and bay leaves for 15-20 seconds. Add the onions and increase the heat to medium. Stir and fry the onions for 4-5 minutes. Add garlic and ginger, stir and cook for a further 2-3 minutes, then add the spices and chilli. Stir and cook for 12 minutes. Add the salt, yoghurt, meat and half the saffron milk. Stir to distribute well and switch off the stove. Put the rice in a pan with plenty of hot water and 2tsp salt. Bring to the boil for 1 minute. Drain the rice and pile it on top of the meat. Drizzle the remaining saffron milk on the rice. Soak a large piece of grease-proof paper and squeeze out the water. Spread this on top of the rice. Now soak a clean tea towel, squeeze out the water and spread it on top of the grease-proof paper. Put the lid on the pan. Now seal the top of the saucepan with a large piece of kitchen foil so that no steam can escape. Place the pan over a very low heat and cook for 1 hour. Use a heat diffuser if necessary and do not peep during cooking! Remove the biryani from the heat and allow to stand for 15 minutes. Stir it gently with a fork to mix the meat and the rice and serve immediately, garnished with the toasted flaked almonds.