Ingredients
Ghee/butter for cooking
1-1 1/2kg bone-in lamb
4-5 elachi
4-5 cloves
2-star anise
1 tsp jeera seeds
1 tbsp black peppercorns
Ginger & garlic paste
1 1/2 tbsp salt or to taste
1/2 – 1 tsp turmeric
2 1/2 mugs basmati rice + 2 1/2 tsp salt
Method
– Melt ghee/butter in a pot and add whole spices and fry for a minute or 2
– Add washed and cut meat and fry on high until it changes colour
– Add ginger & garlic paste and cook until fragrant
– Add salt and turmeric and cook for a further 2-3 minutes
– Transfer to pressure cooker(optional)
– Add 1.5 litres of water
– Cook for 20min in pressure cooker or until meat is tender on stove
– Add washed and salted rice and 1-2 mugs of water
– Stir and let it come to a boil on high
– Let it boil on low to medium until the rice comes to the top
– Then lower the heat, cover and steam for 25-30 min
Courtesy of Aaliya Khan
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