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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry the sliced onions in the vegetable oil until golden and fragrant.
Add the garlic paste, ginger paste, and diced tomato, and cook until the tomato softens.
Add the salt, pepper, turmeric, cardamom, ginger powder, clove powder, white pepper, all spice, bay leaves, and cinnamon stick, stirring to combine.
Add the lamb, cover with water, and cook for 90 minutes until the lamb is tender.
Add the washed rice and keep it on high heat until most of the liquid evaporates and the rice is partially cooked.
Reduce the heat to the lowest setting, cover well, and cook for another 20 minutes until the rice is fully cooked.
Serve hot and enjoy.
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For a richer flavor, you can use lamb stock instead of water.
Adjust the spices according to your taste preference.
Can I use chicken instead of lamb?
Yes, you can substitute lamb with chicken, but adjust the cooking time accordingly.
What type of rice is best for this dish?
Long-grain rice such as Basmati works well for this recipe.
Can I prepare this dish in advance?
Yes, you can prepare it a day ahead and reheat before serving.
How can I make this dish less spicy?
Reduce the amount of pepper and all spice to make it milder.
Is it necessary to wash the rice before cooking?
Yes, washing the rice removes excess starch and prevents it from becoming sticky.
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