Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lamb -- cut in large
                        -- pieces, washed and
                        -- drained
   2      pounds        basmati rice
   1      1" piece      ginger root
   4      cloves        garlic
     1/4  cup           coriander leaves
   1      teaspoon      mint leaves
   4                    green chili peppers
   8                    cloves
   2      1" piece      cinnamon stick
   1      teaspoon      black cumin seeds
     1/4  teaspoon      nutmeg
   6                    cardamom pods -- skinned
   8      tablespoons   milk
   1      teaspoon      saffron
     2/3  cup           ghee
   3      large         onions -- halved, finely
                        -- sliced
   2      teaspoons     chili powder
   2                    lemons -- juice of
   2      cups          yogurt
   3      teaspoons     salt
  12 1/2  cups          water
                        hard-boiled eggs -- garnish

Preparation:

Wash drain and cook the rice for 15-20 minutes. Blend ginger, garlic, coriander, mint and green chiles to fine paste. Grind together 4 cloves, 1 piece of cinnamon, 1/2 teaspoon black cumin seeds, nutmeg and 3 cardamom pods to fine powder. Warm 2 tablespoons milk and soak the saffron; put aside. Heat ghee and fry onions until golden brown; drain and put aside. Place meat in large bowl, add coriander paste and with back of spoon, pound the meat for 15-20 minutes. turning frequently. To the meat add chili powder, lemon juice, yogurt, 2 teaspoons salt, powdered spices and half the fried onions, mix and set aside 4 hours. In saucepan melt ghee again over medium high heat and add meat and marinade. When it boils, lower heat, cover, and stirring occasionally, cook for 1 hour, until meat is tender and gravy thickened. While meat is cooking, bring boil water in large saucepan. Add remaining spices and 1 teaspoon salt. When water is boiling rapidly add drained rice, bring back to boil and boil rice for 3-4 minutes until rice is nearly cooked. Remove and drain rice. Lightly grease large casserole dish and place half the cooked rice evenly at the bottom. put meat and gravy evenly on rice and remaining rice on top. Sprinkle saffron milk, remaining milk and rest of fried onions on top. Cover tightly with aluminum foil and lid and place in preheated oven at 375F for about 45 minutes until rice is cooked. Serve with Baghare Baigan and a Raita.