Ingredients:

• 1kg – Rice
• 2kg – lamb, cubed with bones
• 1/2 kg – Curd
• 6 tsp – Ginger Garlic paste
• 5 deep fried, onions, sliced
• 2 bunches – deep fried, Mint leaves
• 3 bunches – Coriander leaves
• 5 deep fried, green chillies, sliced
• 2 tsp – Garam Masala powder
• Raw spices: 5 – Bay Leaves
• 5 – Cloves
• 5 – Cinnamon sticks
• 5 – Cardamom
• 1 tsp – Fennel seeds
• 3 tsp – Red Chilli powder
• 1/2 cup – Lime juice
• 3 tsp – Ghee
• A pinch of Orange food colour
• A pinch of Saffron
• 1 cup – Milk
• 3 sliced Green chillies for using in boiling Rice
• Salt to taste
• 1/2 cup – oil; you can use the same oil in which you have fried Onions
• 1 cup – Mutton bones stock

Method:

1. Par boil 1/2 kg rice in water for 15 mins with green chillies and all the raw spices and 1/2 tbsp oil.
2. Spread on a plate and keep aside.
3. Marinate lamb with curd, ginger garlic paste, lime juice, red chilli powder, garam masala powder, salt and deep fried onions, mint and green chillies
4. Mix well with hands and keep aside for 1 hour.
5. Once it is marinated, place in a cooker, add the oil which was used for deep frying onions.
6. Add a lot of coriander leaves, cover and cook the lamb till it is tender.
7. Grease another big cooker with refined oil, add the rice layer then the mutton layer till it reaches the top.
8. Pour the mutton stock on it. Then make a paste of milk, ghee, saffron and pour this liquid over the rice.
9. Cook it on low for 15 min.
10. Serve hot with curd and onion salad.

Recipe courtesy of Rachael Abraham