Lamb Biryani With Saffron, Yogurt, and Caramelized Onions

Name: Lamb Biryani With Saffron, Yogurt, and Caramelized Onions
Prep time: 5 min
Cook time: 2 h 5 min
Total time: 2 h 10 min
Cuisine: Indian
Ingredients: 2 pounds (910g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2cm) cubes; 1 cup plain, unsweetened full-fat yogurt; 6 medium garlic cloves, peeled and finely grated; One 2–inch piece fresh ginger, peeled and grated; 3 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume; 1/4 cup (60 ml) plus 2 teaspoons (10ml) ghee or neutral oil, such as grapeseed, divided; 2 large yellow or white onions (26 ounces; 750g total), sliced thinly; 5 green cardamom pods, lightly cracked, divided; 1 cinnamon stick; 4 cloves; 2 dried bay leaves; 1 teaspoon garam masala, store-bought or homemade; 1 teaspoon ground Kashmiri chili (see note); 1/2 teaspoon ground mace; 1/2 teaspoon ground turmeric; 1 cup (240ml) water or low-sodium stock (lamb, beef, or chicken); 1 bunch fresh cilantro leaves and tender stems, chopped; 1 bunch fresh mint leaves, chopped; 1 fresh green chile, such as a serrano or Thai bird, minced; 2 cups (400g) basmati rice; 1/4 cup (60ml) fresh lemon or lime juice; 1/4 cup (60ml) whole milk; 20 strands of saffron, divided; 2 teaspoons rosewater; 2 teaspoons pandan (kewra/screwpine) water (see note)