Lamb Biryani - Lamole di Lamole

Ingredients

• 1½ teaspoons whole black peppercorns
• 1½ teaspoons cumin seeds
• 1½ teaspoons coriander seeds
• 1 teaspoon cardamom seeds, removed from the pods
• 1- to 2-inch cinnamon stick, broken up
• ¼ teaspoon freshly grated nutmeg
• 10 whole cloves
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon saffron threads
• 2 tablespoons boiling water
• 3 tablespoons canola or olive oil
• 6 large onions, thinly sliced (about 6 cups)
• 1 tablespoon fresh ginger, chopped
• 1 teaspoon fresh turmeric, grated or finely chopped
• 4 cloves garlic, minced
• 2 pounds lamb (shoulder cut or chops) cut into 1″ cubes
• 1½ cups Greek yogurt
• 2 cups basmati rice
• 2 fresh red chili peppers
• 3 tablespoons sliced or slivered almonds
• 2 tablespoons currants, plumped up in boiling water and then drained
• 2 fresh serrano peppers, sliced
• 3 tablespoons fresh cilantro, loosely chopped