Lamb Biryani

Begin by placing the basmati rice in a large container and submerging it several inches deep into cool water; allow the rice to soak for 30 minutes. Drain the excess water.

Next, heat 1/4 cup of oil in a large skillet over medium heat; sauté the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, approximately 1 minute. Add the onions to the skillet and cook and stir until they are lightly browned, about 5 minutes. Stir in the garlic paste and ginger paste into the onion mixture; cook until the flavors are well combined, about 1 minute more. Sprinkle some chopped cilantro and mint over the mixture and cook for an additional 1 minute.

Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until it starts to brown, about 20 minutes.

Now add the tomatoes, green chile peppers, and ground red pepper to the skillet; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add a dollop of yogurt and some lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to prevent the mixture from becoming too dry.

In a separate saucepan, bring 7 1/2 cups of water and 1 teaspoon of salt to a boil; cook the rice until it is nearly done yet still retains some texture, about 10 to 15 minutes; drain any excess water.

Heat 1 tablespoon of oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.

Layer about half of the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Mix some saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.