INGREDIENTS
1 kg lamb, 1 tbsp cumin, 1 no. clove, 3 nos. star anise, 8 nos. green cardamom, 1 tbsp black pepper, 4 nos. cinnamon stick, 1 gm mace, 250 gm ghee, 30 gm ginger-garlic paste, 5 gm green chillies, 100 gm curd, 750 gm rice, 1 tsp saffron water
For the Potli
50 gm ginger, 20 gm coriander seeds, 1 tsp cinnamon, 20 gm fennel seeds, 150 gm onion, 30 gm garlic
METHOD
• Make a potli and put it in a handi with lamb and water. Cook till the lamb is ready. Strain and keep the stock aside.
• Strain and keep stock aside.
• In a handi, add ghee and the whole spices.
• Add ginger-garlic paste and the cooked lamb.
• Add the slit green chillies, and sauté well.
• Add the curd and lamb stock with one litre water.
• Bring to a boil, and add the soaked Basmati rice.
• Cook on dum for 25 minutes.
• Add saffron water and ghee while serving.
