Marinate the lamb in yogurt, ½ the fried onions, ginger garlic paste, green chillies & biryani masala for at least 30 mins (overnight is ideal).
Parboil the rice till aldente, the should be firm but soft, drain and set aside.
Heat the ghee in a pot over medium-high heat, add marinated lamb.
Cook covered till tender, about 45-60 mins.
Layer the parboiled rice on top of the curry mixture.
Garnish with coriander, mint, the remaining fried onions, chilli, saffron milk, cranberries and cashews.
Cover with foil and steam (dumm) on lowest heat 15 mins, till done.
Enjoy!
