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Method

1. Place the milk in a small, microwave safe bowl. Microwave for 20–30 seconds, or until hot but not boiling. Sprinkle in the saffron and set aside.

2. In a small bowl, whisk together the yoghurt, ginger, garlic, ground coriander, cumin, chilli powder, turmeric and one teaspoon of the salt. Put to one side.

3. Bring 2 litres/3½ pints water to a rolling boil in a large pan. Add the bay leaf, cardamom, cinnamon stick, cloves, the remaining teaspoon of salt and the drained soaked rice. Once the water comes back to a rolling boil, cook over a medium heat for 3-4 minutes. The rice should be nearly cooked but still quite firm (think al dente). Drain in a colander without discarding the spices.

4. Heat the ghee in a large, non-stick frying pan. Add the onions and fry over a medium-high heat, stirring often until golden brown, about 15 minutes. Remove half of the onions from the pan with a slotted spoon and set them aside on a plate. Try to leave as much ghee or oil in the pan as possible.

5. To the remaining onions, add the frozen meatballs. Fry over a medium heat, until lightly golden brown all over, around 4–5 minutes. You'll notice the onions brown a little more, this is good, but turn the heat down if you notice them beginning to blacken. Remove the meatballs from the pan and set them aside on a plate.

6. To the pan, add the yoghurt mixture and stir quickly to incorporate with the onions and ghee. Cook over a medium-low heat for 6–8 minutes, until the fat begins to separate from the mixture. Add the 120ml/4fl oz hot kettle water and stir well. Fold in the meatballs.

7. Place one third of the rice in a separate non-stick pan set over a medium heat (use a pan that has a tight-fitting lid). Top with half of the meatball mixture. Add another third of the rice followed by the remaining half of the meatball mixture. Top with the remaining rice.

8. Evenly pour the saffron milk over the top of the rice. Spread the reserved onions on top. Sprinkle with all of the mint and a tablespoon of the chopped coriander.

9. Cover with a circle of baking paper the same diameter as the pan, and the lid, and cook over a very low heat for 20 minutes. Do not lift the lid during the cooking process. Allow to stand for 15 minutes before uncovering.

10. Use a large, wide spatula to lift the rice from the bottom of the pan and gently shake it to separate the grains. Do this a few times. Don’t stir or fork it through as this can break everything up too much. You still want some white rice peeking through the saffron yellow grains.

11. Scoop the biryani out onto a platter and garnish with the remaining chopped coriander and the pomegranate seeds.