Place basmati rice in a large container and cover with several inches of cool water; let stand for 30 minutes. Drain.

Heat ¼ cup oil in a large skillet over medium heat; add cloves, cardamom pods, and cinnamon sticks and cook until fragrant, about 1 minute. Add sliced onions and stir until lightly browned, about 5 minutes.

Add garlic paste and ginger paste to the onion mixture; stir for 1 minute. Sprinkle cilantro and mint over the mixture and cook for 1 more minute.

Add lamb chops to the skillet; season with salt and brown both sides, about 20 minutes.

Add chopped tomatoes, green chile peppers, and ground red pepper; stir until the oil begins to separate, about 10 minutes. Add yogurt and lemon juice. Cover and simmer until lamb is tender, approximately 15 minutes, adding water if needed.

In a saucepan, bring rice, 7 ½ cups water, and 1 teaspoon salt to a boil. Simmer until rice is nearly done yet slightly chewy, approximately 10 to 15 minutes. Drain any excess water.

Heat 1 tablespoon oil in a small skillet and fry sliced onion until lightly browned.

Layer half of the cooked rice in the bottom of a deep pot. Spread the lamb masala over the rice, then top with fried onions. Add the remaining rice as a second layer.