Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
Prepare masala 1 by grinding together garlic clove and ginger to a fine paste. This can be done through the feed tube of a running food processor and finished with a mortar and pestle or molachete.
Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds (either manually with a mortar and pestle or with a coffee grinder). Then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and toast briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
For the rice:
Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to toast the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
Preheat oven to 350 degrees F.
The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. Dissolve the saffron (or yellow food coloring) in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani (with foil) and bake for 30 minutes. Let rest for a few minutes before serving.
Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1134.93 Kcal (4752 kJ)
Calories from fat	500.83 Kcal
		% Daily Value*
Total Fat	55.65g	86%
Cholesterol	209.26mg	70%
Sodium	1649.7mg	69%
Potassium	1568.26mg	33%
Total Carbs	118.66g	40%
Sugars	16.11g	64%
Dietary Fiber	11.39g	46%
Protein	44.06g	88%
Vitamin C	29.5mg	49%
Vitamin A	0.8mg	25%
Iron	142.5mg	792%
Calcium	431.1mg	43%

Amount Per 100 g
Calories	111.43 Kcal (467 kJ)
Calories from fat	49.17 Kcal
		% Daily Value*
Total Fat	5.46g	86%
Cholesterol	20.55mg	70%
Sodium	161.97mg	69%
Potassium	153.98mg	33%
Total Carbs	11.65g	40%
Sugars	1.58g	64%
Dietary Fiber	1.12g	46%
Protein	4.33g	88%
Vitamin C	2.9mg	49%
Vitamin A	0.1mg	25%
Iron	14mg	792%
Calcium	42.3mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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