Cooking Instructions

Follow these steps for perfect results

Ingredients

0/27 checked
6
servings
500 g

boneless lamb, cubes

300 g

basmati rice

600 ml

cold water

2.5 g

fennel seeds

5 unit

cardamom pods

1 unit

cinnamon stick

4 unit

cloves

2 unit

bay leaves

5 g

chili powder

2 g

turmeric

2 g

coriander

10 ml

ghee

10 g

ginger paste

10 g

garlic paste

75 ml

yoghurt

1 tsp

salt

4 unit

green chilies

seeded and chopped

300 g

onions

sliced

2 unit

brown onions

sliced

100 g

tomatoes

sliced

10 g

mint leaves

chopped

2 g

black cumin seeds

100 ml

refined oil

50 ml

ghee

4 unit

cardamom pods

1 unit

cinnamon stick

2 unit

bay leaves

Step 1
~5 min

Wash and pat dry the lamb and set aside.

Step 2
~5 min

Dry roast fennel seeds, cardamom, cinnamon, cloves, and bay leaf.

Step 3
~5 min

Grind the roasted spices to a powder.

Step 4
~5 min

In a bowl, mix the spice powder, turmeric, coriander, ginger paste, garlic paste, ghee, yoghurt, and salt.

Step 5
~5 min

Marinate the lamb in the mixture and refrigerate for 4-6 hours.

Step 6
~5 min

Bring water to a boil in a pot.

Step 7
~5 min

Add black cumin seeds, oil/ghee, coriander, and mint to the boiling water.

Step 8
~5 min

Add washed basmati rice and cook until 75% done.

Step 9
~5 min

Strain the rice and set aside.

Step 10
~5 min

Heat ghee and oil in a pan.

Step 11
~5 min

Add garam masala, green chilies, and onion.

Step 12
~5 min

Saute the onions until softened.

Step 13
~5 min

Add sliced tomatoes and cook.

Step 14
~5 min

Add the marinated lamb and cook until 75% done.

Step 15
~5 min

Spread the boiled rice evenly over the lamb.

Step 16
~5 min

Sprinkle chopped coriander, mint leaves, and browned onions on top.

Step 17
~5 min

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.

Step 18
~5 min

Remove from heat and gently mix.

Step 19
~5 min

Arrange on a serving platter and garnish with fried onion and coriander.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

Lamb can be marinated overnight.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong
Noise Level
Medium
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with raita (yogurt dip).

Serve with papadums (crispy lentil wafers).

Perfect Pairings

Food Pairings

Raita
Papadums
Pickles

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

India

Cultural Significance

A celebratory dish often served at weddings and festivals.

Style

Occasions & Celebrations

Festive Uses

Eid
Diwali
Weddings

Occasion Tags

Dinner Party
Celebration
Weekend Meal

Popularity Score

75/100

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