Rinse rice in a sieve until the water runs clear.

Place rice in a bowl, cover with 3 cups of water and soak for 30 minutes. Do not skip this step!

Strain rice in the sieve and set aside.

Bring 2 liters of water to the boil in a large saucepan.

Add cardamom pods, cloves, cinnamon and salt. Then add rice and stir.

Cook for 7 minutes. The rice should be almost cooked, but not quite.

Drain the rice in the sieve and rinse with cold water.

Place the drained rice onto a large plate and fluff the rice. Season with salt & pepper and set aside.

Pre-heat the oven to 400F / 200C

Finely chop the onion, garlic and ginger and mix together.

Take two saucepans and heat 2 tablespoons of oil in each. Add half the onion/garlic/ginger mixture to each pan.

Cook over a medium heat for around 10 minutes, stirring occasionally.

Add the spinach to one pan with a splash of water and cook for 10 minutes, stirring regularly. Season with salt & pepper and set aside.

Meanwhile in the other pan, add the curry powder, chili flakes and flour, and stir to combine.

Next add the mango chutney and vinegar and mix well.

Now slowly stir in the stock, stirring continuously, scraping up any bits that might be stuck on the bottom.

Add the lamb to the pan and simmer for around 20 minutes until you have a nice thick sauce.

Season with salt & pepper and then strain the sauce through a sieve over a bowl to separate the meat from the gravy.

Grease a baking/lasagna dish and spread half the rice over the bottom of the dish.

Spread all of the spinach mixture over the rice and then all of the lamb, followed by the remaining rice.

Sprinkle the top with almond flakes, cover with foil and bake in the oven for 20 minutes.

Now remove the foil from the dish and continue to cook for a further 20 minutes.

During the last 10 minutes of cooking time, re-heat the gravy in a saucepan.

Serve the lamb biryani with the gravy poured over the top, sprinkled with fresh cilantro leaves and a side of yoghurt.