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1
Combine lamb, ginger, garlic, chili peppers, yogurt, cilantro, spices and salt in a large bowl. Cover; refrigerate overnight.
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2
Heat half the ghee in a Dutch oven on medium heat. Cook almonds and raisins until lightly browned. Remove from pan with a slotted spoon.
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3
Heat remaining ghee in same pan on medium heat. Cook onions, covered, for 5 mins, or until soft. Remove cover; cook for 5 mins, or until lightly browned. Remove half the onions from pan.
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4
Add lamb mixture to pan; cook, stirring, until lamb is lightly browned. Add 1 cup water; bring to a boil. Reduce heat to low; simmer, covered, stirring occasionally, for 1 hour. Remove cover; simmer for 30 mins, or until lamb is tender. Season to taste.
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5
Meanwhile, cook rice in a saucepan of boiling, salted water for 5 mins, or until partially cooked; drain.
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6
Combine saffron and milk in a small bowl; let stand for 15 mins.
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7
Preheat the oven to 350u00b0F. Spread half the lamb mixture in an oiled 3 1/2-quart baking dish. Top with half the rice, then remaining lamb, then remaining rice. Drizzle saffron milk mixture over rice; cover tightly with oiled foil and lid. Bake for 40 mins, or until rice is tender.
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8
Serve biryani topped with reheated reserved onion, almond mixture and additional cilantro leaves.
