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Heat oil over medium heat and add whole spices, then frazzle the mint and add onions with salt
When onions are deeply caramelised, add ginger garlic paste and lamb
When lamb is sizzling, add ground spices, pureed tomato, salt and a little water
Turn heat down, cover and cook for 45 minutes
Remove from heat and add garam masala, yoghurt and lemon juice
Wash rice 4-5 times until water is clear, then soak in tepid water for 45 minutes
Drain rice and bring large pot of water to boil with bay leaves, cloves and salt
Parboil rice until 70% cooked with chalky centres, then drain and cool
Layer biryani in ovenproof pot and bake at 170°C for 25-30 minutes until steamy and hot
Blanch wild garlic for 30 seconds, drain, squeeze and chop finely, then combine with yoghurt, lemon juice, cumin powder and salt
Blanch asparagus, peas and lemon rind in salted water, then drain and toss through rice
Transfer to large platter and top with fried onions and fresh herbs
Serve with wild garlic raita