Yogurt Marinated Lamb with Tri-Masala and Basmati Rice (Hyderabadi Biryani)

For the Lamb:

1 pound lamb, cut into 1-inch cubes

1 pint plain yogurt

4 teaspoons ghee or clarified butter

3 cloves

3 cardamom pods

3 cinnamon sticks

3 green chiles, chopped

3 large onions, chopped

3 tomatoes, diced

1/2 cup fresh cilantro leaves

1/4 cup fresh mint leaves

1/2 cup water

1/2 teaspoon salt

For the Rice:

2 cups basmati rice

3 teaspoons ghee or clarified butter

3 cloves

3 cardamom pods

3 sticks cinnamon

1 bay leaf

1 teaspoon black cumin seeds

3 1/2 cups water

1 1/2 teaspoon salt

1 pinch saffron (or yellow food coloring)

1/4 cup milk

1 large onion, peeled sliced and fried, for garnish

1/8 cup cashews, for garnish

1/8 cup raisins, for garnish

2 peeled and quartered hard boiled eggs, for garnish

For Masala 1:

1 large garlic clove

1 -inch piece fresh ginger, peeled

For Masala 2:

2 tablespoons coriander seeds

2 teaspoons fennel seeds

2 teaspoons poppy seeds

12 red chiles

For Masala 3:

1/2 cup grated coconut

3 teaspoons chopped cashew nuts

1/2 cup plain yogurt