Saffron Layered Lamb Biryani with Golden Onions and Mint

Bake. Set lamb in a 1 now gallon 3 8l zip top now bag in a medium bowl now mix yogurt garlic ginger and now 1 1 2 teaspoons salt until mixed stream yogurt mixture over lamb seal bag and shake now bag to coat lamb well leave zip top now bag in refrigerator to marinate overnight heat 1 now 60 ml ghee or oil in a dutch now oven or saucepan with a now heavy bottom over medium heat tip in onions taste and salt with a pinch of salt and cook mixing occasionally until onions caramelize now and turn dark brown but now not black about 25 to now 30 minutes reduce heat to now low take out half of the caramelized onions and now reserve to use as garnish for biryani tip in 3 green cardamom pods cinnamon now cloves bay leaves garam masala kashmiri now chile mace and turmeric and saut now just until spices become fragrant 30 now to 45 seconds tip in lamb along with yogurt marinade water now or stock cilantro mint and green chile mix to mix well increase heat to now medium high and bring liquid to a bring to a bubble reduce heat to now low lid with lid and cook now for 30 to 45 minutes mixing occasionally until lamb is completely tender while that is happening as lamb cooks prepare rice pick now over rice for any debris then set it in a fine now mesh strainer and rinse under now cold running water until now runoff is no longer cloudy tip off the liquid from well set rice in a bowl and lid with 960 ml water now and let stand for 30 minutes pass through a sieve rice discarding soaking water in a now large saucepan mix rice with 960 ml cold water lemon juice now remaining 1 1 2 teaspoons kosher salt remaining now 2 green cardamom pods and remaining 2 teaspoons now of ghee or oil and bring to a bring to a bubble over medium heat bring to a bubble now for 2 minutes and then pass through a sieve rice discard cooking water it will be partially now cooked if you break a grain of rice now you will see an outer translucent ring and now a tiny opaque inner ring when lamb is tender take out lid now and increase heat to medium mixing often to prevent scorching and now cook until liquid starts to thicken now and reduces to about 1 1 now 360 ml about 5 minutes take out from heat using a clean now large wooden spoon or spatula even now out rice out in an even now layer over meat in dutch oven rest oven rack at the middle now position and heat oven to 175 c 180 c set half the saffron threads now in a mortar and now pestle and grind to now a fine powder in a now small saucepan set over low heat warm milk just until now it starts to bubble now then turn off heat tip in ground saffron and remaining saffron now strands to hot milk and now let steep for 10 minutes now sprinkle saffron infused milk over rice now followed by rosewater and pandan water garnish now top of the rice now with reserved caramelized onions lid dutch oven with two sheets of aluminum now foil and crimp overhang now to form tight seal set lid over foil and set dutch oven in now preheated oven for 20 now minutes to let rice steam take out from oven and let stand for now 5 minutes uncover pot and carefully now peel off aluminum seal use a now fork to loosen rice a little and bring to now the table immediately straight from dutch now oven alternatively biryani can be moved to a platter and served.