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1
Toast cardamom, black cardamom, cloves, and cinnamon in dry pan 2 minutes until fragrant; grind coarsely and set aside.
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2
Marinate lamb cubes in yoghurt, ginger, garlic, ground spices, and half the salt for 30 minutes at room temperature.
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3
Heat ghee in heavy-bottomed 4-litre pot; fry sliced onions in batches over medium-high heat until deep golden-brown (12 minutes total), reserving two-thirds for layering and setting aside one-third for garnish.
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4
Add marinated lamb with yoghurt to reserved onions in pot; bring to simmer and cook covered for 20 minutes, stirring occasionally, until lamb begins to tenderize.
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5
Parboil basmati rice in salted boiling water for 5 minutes; drain in colander.
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6
Layer half the parboiled rice over cooked lamb; distribute half the reserved golden onions, mint, coriander, and green chillies; add remaining rice layer, then final onions, herbs, and chillies on top.
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7
Pour stock evenly over rice; bring to simmer on stovetop, then cover tightly with foil and reduce heat to low; steam for 45 minutes until rice is tender and liquid is absorbed.
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8
Remove from heat and rest covered 10 minutes; fold through gently with fork; transfer to serving platter and garnish with reserved fried onions, fresh mint, and coriander; serve with raita and pickle.