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