Ingredients:

Rice, Basmati soaked for 30 minutes 1 cup / 200 gm
Lamb, cut into big pieces 500 gm
Nutmeg (jaiphal) ½
Mace (javitri) 4 blades
Ginger (adrak), 1” piece, chopped 1
Cinnamon (dalchini), 1” stick 1
Cloves (laung) 6
Coriander (dhaniya) seeds 1 tbsp / 6 gm
Ghee 4 tbsp / 60 gm
Onions, finely sliced 2
Cumin (jeera) seeds 1 tsp / 2 gm
Cinnamon (dalchini), 1” stick 1
Cloves (laung) 3
Green cardamoms (choti elaichi) 4
Garlic (lasan) paste ½ tsp / 3 gm
Ginger (adrak) paste ½ tsp / 3 gm
Salt to taste
Yoghurt (dahi) 1 cup / 180 gm
Onion, sliced, fried 1 tbsp / 12 gm
Mint (pudina) leaves 10

Method:

1. In a muslin cloth tie the nutmeg mace, ginger, cinnamon stick, cloves, and coriander seeds together. This is called bouquet garni. Heat 4 cups water in a wok (kadhai); add the lamb, salt, and the bouquet garni; cook on low heat till the lamb is tender.
2. Then squeeze the bouquet garni and discard it. Remove the lamb pieces, strain the liquid and keep both aside. Heat the ghee in a thick–bottomed pan; add the onion and sauté till brown. Add all the spices, garlic and ginger pastes. Sauté for a few seconds. Add the lamb, salt, and yogurt; cook till the lamb turns brown.
3. Add the drained rice and mix till the rice is well coated. Pour in the strained liquid, mix well, and cover with a heavy lid. Cook for 15 minutes on dum or bake for 20 minutes in a moderate oven.
4. Garnish with fried onion and mint leaves, and serve hot accompanied with cucumber or mint raita.

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