Soak saffron strands in 200ml of hot water.
Wash rice in warm water and soak while preparing other ingredients.
Boil lentils in 400ml of hot water for 30 to 45 minutes until tender.
Fry half the onions in 100ml of oil until golden brown and drain.
Sizzle cinnamon and cardamom in the remaining oil, then fry the rest of the onions.
Stir in the garlic and ginger for a few seconds.
Add tomatoes, chillies, cumin, garam masala, and chilli powder.
Brown the lamb, stir in yoghurt, and simmer covered for 30 minutes.
Boil rice in salted water with oil for three minutes then drain.
Grease the rice pan and add a layer of crispy onions and saffron water.
Layer the rice, lentils, and lamb mixture repeatedly.
Top with remaining onions, coriander, and mint.
Cover with a cloth and steam on low heat for 10 to 15 minutes.
Serve garnished with boiled egg halves.