Had that at the weekend using my mums recipe - hers is using an indian version, wonder if yours is any different (I assume yours is pakistani/punjabi style?)
3 small onion
8-10 garlic
3 inch ginger
under 2 pounds lamb
piece of mace peel
6 cardamons
100-125 ml of oil
salt
120 ml yoghurt
1 & 3/4 pound rice
blitz onions in foodprocessor & just b4 browned onions (separate third of darker onion off for spriknling on top later)
add garlic ginger blitzed water paste , cook 1 min & add meat
turn heat up till sealed, turn down, add salt yoghurt, 100ml water
lid simmer 45-1hr
powder mace & cardomon in mortar and sprinkle on meat rice
big pan full of water 3 tbspn of salt, 6 cardomon mod gentkly split, 2 medium pieces mace, 2 medium pieces of
cinnamomn, 3 bay leaves, 5-6 cloves
rolling boil, wash & add rice - cook for 8 minutes from rolling boilnearest point to being cooked after al dente
drain water, keep garam masala, layer in meat pan which keeps flavour, remove meat from pan and start with rice layer, alternate rice meat 4 layers, salt, 4-5 meat per rice
spoon milk around sides of pan - 3-4 tspns stop sticking at sides, leave to simmer until cooked
generous pinch of saffron in boiling tspn of water, leave to infuse for 5 mins, once cooked add orange food colouring with stir through
sprinkle on crushed dried fried onions