In a mixing bowl, combine the minced lamb, chopped onion, ginger paste, garlic paste, garam masala, cumin powder, coriander powder, turmeric powder, red chilli powder, and a pinch of salt. Mix well and form small meatballs (koftas) from this mixture. Set aside.

Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

Heat vegetable oil in a large, heavy-bottomed pan over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.

Add the koftas to the pan and cook until they are browned on all sides. Remove the koftas and set them aside.

In the same pan, add the soaked and drained rice. Stir-fry the rice for a few minutes until it’s well-coated with the spices and oil.

Pour in 1 litre of water and bring it to a boil. Reduce the heat, cover, and simmer until the rice is almost cooked, about 10 minutes.

Place the koftas on top of the partially cooked rice. Drizzle the saffron-infused milk over the rice and cover the pan. Cook on low heat for another 10-15 minutes or until the rice is fully cooked and the koftas are tender.

Remove from heat, garnish with fresh coriander leaves, and serve hot.