Korma Dum Biryani

Ingredients:
800 gm lamb (curry cut), 125 gm ghee/fat
6 green cardmoms, 3 black cardamoms, 5 cloves
3 bay leaves, 200 gm onions, sliced, 30 gm ginger paste
30 gm garlic paste, 10 gm coriander powder  
8 gm red chilli powder, 15 gm salt, 80 gm curd, whisked
10 gm mace, green cardamom powder, 3 gm saffron
10 ml milk, 2-3 drops kewra, 1 drop sweet attar
500 gm Basmati rice, 10 ml lemon juice, a pinch of sugar
50 gm cashew, fried, dessicated coconut paste  
Garnish:
1 gm silver leaf (chandi ka varq)
20 gm brown onion, 10 gm almond flakes
Method:
Heat ghee in handi, add black cardamoms, some green cardamoms, some cloves, bay leaves, cinnamon, sauté over medium heat until they crackle.
Add the meat pieces and stir for five minutes, then add sliced onions, ginger and garlic pastes, red chilli powder, salt and water (to cover meat pieces). Bring to boil and simmer until the lamb is tender.When water reduces, add coriander powder and curd and bhunao for 15 minutes, till fat leaves the masala. Add water to adjust consistency and bring to boil. Now add cashews and dessicated coconut paste into the gravy.
Parboil the rice in a separate handi with remaining cardamom and clove and drain.
Now adjust the mutton gravy with salt, red chilli powder, milk, sugar lemon juice, kewra, attar and mace and green cardamom powder. Transfer the rice over the gravy and reserve little. Now sprinkle saffron over the rice and transfer rest of the rice.  
Cover handi with a lid, sealed with atta dough.  
Cook in a pre-heated oven for 15 minutes at 350° F or on a hot plate with live charcoal on the lid.      
Remove the lid, mix the rice and transfer to portion bowls and garnish with silver leaf, brown onion and almond flakes.