Gosht Biryani (Lamb Biryani)

Place basmati rice in a large bowl, cover with cool water, and let soak for 30 minutes. Drain well.

In a large pan, heat 1/4 cup of oil over medium heat. Add cloves, cardamom pods, and cinnamon sticks, frying them until aromatic, about 1 minute. Add the onions and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in garlic and ginger pastes and cook until fragrant, about 1 more minute. Add cilantro and mint, and cook for another minute.

Add lamb chops to the pan and season with salt. Cook, stirring frequently, until the meat starts to brown, about 20 minutes.

Mix in tomatoes, green chilies, and ground red pepper. Continue cooking until the oil starts separating from the gravy, about 10 minutes. Stir in yogurt and lemon juice, cover, and simmer until the lamb becomes tender, about 15 minutes. Add water as needed to maintain the gravy's consistency.

In a saucepan, bring 7 1/2 cups water and 1 teaspoon salt to a boil. Add the rice and cook until nearly done but slightly firm, about 10-15 minutes. Drain any excess water.

In a small skillet, heat 1 tablespoon oil and fry the sliced onions until golden and crispy.

Layer half of the cooked rice in the bottom of a large pot with a lid. Spoon the lamb masala over the rice. Spread the fried onions on top, then add the remaining rice. Mix saffron into warm milk in a small bowl and pour it over the top rice layer. Cover the pot and cook on low heat for 15 minutes, until the rice is fully cooked.