Heat 2 tablespoons of the oil in a large, non-stick frying pan or slow cooker with searing function over a medium heat. Add onions and cook, stirring occasionally for 10-12 minutes until soft and dark golden. Remove and set aside.

Cook lamb in same pan over a medium-high heat for 10 minutes or until browned all over (see notes).

Add Korma Paste and cook, stirring for 1 minute. Add 1 cup of the coconut milk (reserve remaining for rice). Reduce heat to low. Cover with a lid and cook for 2 hours, stirring occasionally or until tender and falls apart with pulled with a fork.

Preheat oven 180C (fan forced).

When lamb is ready, heat remaining coconut milk in a heatproof jug in the microwave for 30 seconds. Stir in saffron and allow to infuse for 5-10 minutes.

Tear open corners of all rice sachets to about 5cm. Place all packets in microwave and cook on high for 2 minutes. Tip rice saffron rices and basmati into separate bowls. Fluff to separate grains.

Prepare the biriyani for the oven. Spread 1/3 of the onions over the base of a 30cm x 23cm x 6cm deep (12-cup capacity) oven proof dish. Add half of the lamb mixture on top of onions. Sprinkle half of the basmati rice and half of the saffron rice over the top.

Repeat with another layer of onions, remaining lamb mixture and rices. Drizzle infused coconut milk evenly over the top. Cover with foil. Bake for 30 minutes until heated through.

Serve topped with remaining onions, almonds, coriander, pomegranate and yoghurt.