Kheema (Minced Meat) Biryani

Wash rice.

Cook kheema with salt, turmeric, cumin seeds, peppercorns, cinnamon and cloves for 10 mins until water evaporates.

Boil rice in water with bay leaves, cardamoms, salt and oil until half-cooked (5-10 mins after boiling). Sieve rice and loosely rinse with warm water.

Fry chopped potatoes in oil on medium-low heat until golden edges form and the potatoes look fuzzy (this can be done in an air-fryer too). Remove potatoes.

In same wok, sauté onions with whole spices until golden. Reserve 2 serving spoons of onions and oil.

Add ginger, garlic, green chilli, ground spices, ghee, salt and tomatoes. Cook until soft.

Add kheema, peas, sweetcorn and yoghurt. Sauté until oil comes to top.

Layer in a large pot: rice, kheema, potatoes, green chillies, fried onions, coriander, mint. Repeat layers.

Seal pot with foil and lid. Heat on medium-high until steam escapes, then cook on low for 30 mins or in oven at 180 C for 30-45 mins..