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1
Combine lamb, ginger, garlic, chilies, garam masala, cilantro, turmeric, cayenne, 1 tsp salt and yogurt. Cover and refrigerate overnight.
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2
Heat 3 tbsp ghee in a large, heavy-bottomed saucepan. Fry almonds and raisins until lightly browned. Set aside.
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3
Add remaining ghee, cook onion, covered, over medium heat for about 5 mins, or until soft. Remove lid and cook for another 5 mins, or until lightly browned. Set aside 1/2 onion mixture.
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4
Add lamb and marinade to remaining onion in pan and cook, stirring, until lamb is lightly browned. Add 1 cup water, bring to a boil then simmer, covered, stirring occasionally, for 1 hour. Remove lid and simmer, uncovered, for another 30 mins, or until lamb is tender. Season.
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5
Meanwhile, cook rice in boiling, salted water for about 5 mins, or until half-cooked. Drain.
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6
Combine saffron and milk in a small bowl. Set aside for 15 mins to infuse.
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7
Preheat oven to 180u00b0F. Transfer 1/2 lamb mixture to a large greased baking dish, top with 1/2 the rice then remaining lamb and rice. Drizzle saffron milk mixture over top, cover tightly with greased foil and a lid. Bake for about 40 mins, or until rice is tender.
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8
Serve biryani topped with reheated reserved onions, almond mixture and cilantro leaves.
