Spiced Lamb Pilaf

Shh! This is a biryani recipe. I won't tell if you don't. Tasty, but ...

• The recipes calls for 2cups basmati rice to serve 2. That's what most biryanis use for 4 (or more) servings. We two ate all of this, but it was way too much. (Actually, I think this must be a typo, since the water added is more appropriate for only 1cup rice.)
• The lamb is cooked in the pressure cooker with water and spices. When done, the lamb bits are removed and set aside. Later plain water is used to cook the biryani. I strained the lamb-cooking water and topped that up. I'm not really sure why I bothered to strain it. It's fairly normal to find cardamon pods, cloves, etc., in this kind of dish. Would definitely do this again, but with less rice.