Soak basmati rice (4 cups) in water for 30 minutes. Drain well.

In a large bowl, combine lamb with yogurt (½ cups), ginger-garlic paste (4 tbsp), turmeric powder (1 tsp), red chili powder (1 tsp), coriander powder (2 tsp), and salt. Marinate for at least 30 minutes, or up to 4 hours.

In a large pot or Dutch oven, heat ghee (½ cups) over medium heat. Add whole spices (2 each) (bay leaves, cardamom pods, cloves, cinnamon stick) and sauté for 1 minute until fragrant.

Add sliced onions (3 medium) and sauté until golden brown, about 10-12 minutes.

Add marinated lamb and cook until browned on all sides, about 8-10 minutes.

Stir in chopped tomatoes (2 medium), green chilies (4 small), and biryani masala (3 tbsp). Cook for 5 minutes, stirring occasionally.

Add 6 cups of water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until lamb is tender.

While the lamb is simmering, par-cook the rice. Bring 8 cups of salted water to a boil in a large pot. Add drained rice and cook for 7 minutes, or until the rice is about 70% cooked. Drain well.

Layer half of the par-cooked rice over the lamb. Sprinkle with chopped mint, cilantro, saffron milk, and rose water (1 tbsp). Top with the remaining rice and fried onions (1 cup)onions (3 medium).

Cover the pot tightly with a lid or aluminum foil. Reduce heat to low and steam for 20 minutes, or until the rice is fully cooked and the flavors have melded.

Remove from heat and let the biryani rest for 10 minutes before serving. This allows the flavors to further meld and the rice to settle.

Gently fluff the biryani with a fork before serving.