Lamb Biryani

SERVES: 12

• 1/2 cup plus 2 tablespoons vegetable oil

• 3 large Spanish onions--1 thinly sliced into rings, 2 coarsely chopped

• 5 pounds trimmed boneless leg of lamb, cut into 2-inch pieces

• Salt and freshly ground pepper

• 3 tablespoons garam masala

• 1 teaspoon cumin seeds

• 1 cinnamon stick, broken in half

• 1/4 cup minced fresh ginger

• 6 large garlic cloves, minced

• 1 teaspoon turmeric

• 1 teaspoon cayenne pepper

• 1 1/4 teaspoons saffron threads

• 6 cups chicken stock or canned low-sodium broth

• 1 cup chopped cilantro, plus 1 cup small cilantro sprigs

• 1 cup golden raisins (5 ounces)

• 1/2 cup milk

• 1 cup whole blanched almonds (6 ounces)

• 6 cups basmati rice (2 1/4 pounds)

• 1 cup plain whole-milk yogurt at room temperature, whisked

• 6 hard-cooked eggs, halved lengthwise