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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the lamb with yogurt, salt, pepper, clove powder, turmeric, 7 spice, cardamom powder, ginger powder, cumin, whole cardamoms, fennel seeds, cinnamon stick, and bay leaves for two hours.
Slice onions and fry them in oil until golden.
Add ginger paste, garlic paste, and tomatoes, cooking until fragrant.
Add the marinated lamb and cook for 15 minutes until browned.
Cover with hot water, close the lid, and cook on medium heat for 90 minutes until the lamb is tender.
Add washed and soaked rice, adding more water if needed.
Allow the moisture to evaporate, then reduce the heat to the lowest setting, add butter, and tightly seal the pot.
Cook for 25 minutes, then turn off the heat and let it rest for 20 minutes.
Serve and garnish with fried onions and coriander.
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For a richer flavor, use ghee instead of oil when frying the onions.
Adjust the spices to your taste preference.
Can I use a different type of meat?
Yes, you can substitute lamb with beef or chicken, adjusting the cooking time accordingly.
How can I make the dish less spicy?
Reduce the amount of pepper and 7 spice to make the dish milder.
Can I prepare the marinade in advance?
Yes, you can prepare the marinade a day in advance and store it in the refrigerator.
What type of rice is best for this dish?
Basmati rice is recommended for its aroma and texture.
How do I prevent the rice from sticking?
Ensure the rice is well washed and soaked before cooking, and avoid stirring too much during cooking.
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