Step 1: Cook the Lamb Nihari

Place lamb shanks in an extra-large saucepan. Add 2.5 litres water (or enough to fully cover the shanks).

Add blended tomatoes, chopped onion, cardamom pods, mace, nihari masala and salt

Bring to a boil over high heat, then reduce to a medium heat and cook for 1½–2 hours until the lamb is tender and almost falling off the bone.(Alternatively, cook in a pressure cooker or oven to speed up the process.)

Remove the lamb shanks from the pot and set aside to cool slightly.

Blend the cooking liquid with a hand blender until smooth.

In a small pan, melt the butter or ghee, then stir in the flour and 75ml water to make a smooth mixture. Cook for 1–2 minutes until combined.

Whisk this flour-butter mixture into the nihari gravy and simmer for a further 2-3 minutes to cook out the raw flour taste. Set aside.

Step 2: Prepare the Jeera Rice

Wash the basmati rice until the water runs clear, then soak for 20 minutes. Drain.

Heat 6 tbsp vegetable oil in a large saucepan. Add cassia bark and mace pods; sizzle for 30 seconds.

Stir in cumin seeds and cumin powder. Let them sizzle for 30 seconds.

Add an equal volume of water to rice (1:1 ratio) to the pan. Stir in salt. Bring the water to a boil.

Once boiling, add the drained rice. Cook on high heat until most of the water is absorbed.

Reduce heat to low, cover the pan with two sheets of foil (placed in opposite directions) and secure with the lid. Cook for 30 seconds, then switch off the heat and let the rice steam for 15–20 minutes.

Fluff gently from the edges of the pan with a large spoon

Step 3: Prepare Garnishes & Flavours

Carve the cooked lamb shank meat into chunks, keeping the bone for presentation.

Fry or pan-fry the sliced onion until golden brown; drain on blue roll to remove excess oil.

Chop the mint leaves and coriander finely.

Prepare the yellow milk by mixing food colouring into milk and pouring into a squeezy bottle.

Keep lemon juice, kewra water, and rose water ready in their bottles for easy sprinkling.

Step 4:  Assemble Each Biryani (per portion)

In an oven-safe pie dish (approx. 180 × 133 mm, 61 mm deep), add 4 tbsp cooked jeera rice.

Place the lamb shank bone upright in the centre.

Add the lamb shank carved meat onto the rice.

Spoon 2 tbsp lamb gravy around the rice.

Scatter 1 tbsp fried onions, a sprinkle of coriander, and a sprinkle of mint.

Add 3-4 more tbsp jeera rice

Scatter over more fried onions, mint and coriander

Drizzle 80ml or so of yellow milk mixture evenly over the rice.

Sprinkle 4–5 drops of kewra water and 4–5 drops of rose water and around 1 and ½ tbsp lemon juice

Step 5: Seal with Pastry & Bake

From the 3 × 375g puff pastry sheets (total 1.125kg), cut 4 squares approx. 23 × 18.5 cm each, allowing for overhang.

Cut a small criss-cross slit in the centre and slide over the lamb bone.

Position the pastry in a diamond shape over the dish, press the overhang down to seal.

Brush pastry with beaten egg.

Bake in a preheated oven at 190°C for 25–30 minutes until golden brown.

Remove from oven, rest for 10 minutes.

Step 6: Serve

Reheat any remaining lamb nihari gravy.

At the table, cut open the pastry in the centre to reveal the biryani.

Serve hot with warm nihari gravy and cucumber-onion raita.