Wash and soak basmati rice for 30 minutes. Drain well.
In a large bowl, combine lamb, plain yogurt, ginger garlic paste, green chillies, mint leaves, coriander leaves, biryani masala, red chilli powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and let marinate for at least 30 minutes, or preferably 2-3 hours in the refrigerator.
Heat ghee or cooking oil in a large heavy-bottomed pot. Add sliced onions and cook until golden brown. Remove half of the fried onions for garnish and set aside.
To the remaining onions in the pot, add whole green cardamom, whole cloves, cinnamon stick, bay leaves, and black peppercorns. Sauté for 30 seconds until fragrant. Add chopped tomatoes and cook until softened and the oil separates.
Add the marinated lamb to the pot. Stir well and cook on medium-high heat for 10-15 minutes, stirring occasionally, until the lamb changes color and most of the liquid from the yogurt has evaporated. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the lamb is tender, stirring occasionally. Add a splash of water if needed to prevent sticking.
While the lamb is cooking, bring water to a boil in a separate pot. Add salt and the soaked and drained basmati rice. Cook for 5-7 minutes until it's 70% cooked (still firm but not raw). Drain thoroughly.
Layer the par-cooked basmati rice evenly over the cooked lamb curry in the pot.
Drizzle the saffron milk over the rice. Sprinkle remaining chopped mint and coriander leaves, and the reserved fried onions over the rice layer.
Cover the pot tightly with a lid. Cook on very low heat for 20-25 minutes.
Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the biryani with a fork. Serve hot.
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