Follow these steps for perfect results
boneless lamb, cubes
basmati rice
cold water
fennel seeds
cardamom pods
cinnamon stick
cloves
bay leaves
chili powder
turmeric
coriander
ghee
ginger paste
garlic paste
yoghurt
salt
green chilies
seeded and chopped
onions
sliced
brown onions
sliced
tomatoes
sliced
mint leaves
chopped
black cumin seeds
refined oil
ghee
cardamom pods
cinnamon stick
bay leaves
Wash and pat dry the lamb and set aside.
Dry roast fennel seeds, cardamom, cinnamon, cloves, and bay leaf.
Grind the roasted spices to a powder.
In a bowl, mix the spice powder, turmeric, coriander, ginger paste, garlic paste, ghee, yoghurt, and salt.
Marinate the lamb in the mixture and refrigerate for 4-6 hours.
Bring water to a boil in a pot.
Add black cumin seeds, oil/ghee, coriander, and mint to the boiling water.
Add washed basmati rice and cook until 75% done.
Strain the rice and set aside.
Heat ghee and oil in a pan.
Add garam masala, green chilies, and onion.
Saute the onions until softened.
Add sliced tomatoes and cook.
Add the marinated lamb and cook until 75% done.
Spread the boiled rice evenly over the lamb.
Sprinkle chopped coriander, mint leaves, and browned onions on top.
Bake in a preheated oven at 180°C for 15-20 minutes with a sealed lid, or cook on a low flame griddle until steam comes out.
Remove from heat and gently mix.
Arrange on a serving platter and garnish with fried onion and coriander.
Expert advice for the best results
For a richer flavor, use bone-in lamb.
Adjust the amount of chili powder to your spice preference.
Garnish with fried cashews and raisins for added texture and sweetness.
Everything you need to know before you start
20 minutes
Lamb can be marinated overnight.
Serve in a large bowl garnished with fresh coriander and fried onions.
Serve with raita (yogurt dip).
Serve with papadums (crispy lentil wafers).
Complements the spices.
Aromatic and slightly sweet.
Discover the story behind this recipe
A celebratory dish often served at weddings and festivals.
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