Ingredients:

  • Lamb 1 kg / cut in 1” cubes
  • Basmati rice 500 gm/2 cups
  • Butter, melted 45 gm/3 tbs
  • Cardamoms 5
  • Cinnamon 1” stick
  • Cloves 2
  • Cooking oil 105 ml/7 tbs
  • Cream 120 ml/ 1/2 cup
  • Dough to seal dish
  • Ginger, chopped 30 gm/2 tbs
  • Ginger juliennes 5 gm/1 tsp
  • Mace (javitri) powder a pinch
  • Mint leaves, chopped 5 gm/1 tsp
  • Onions, chopped 120 gm/ 1/2 cup
  • Saffron a pinch
  • Salt to taste
  • Stock 480 ml/2 cups
  • Vetivier (kewda) a few drops
  • Yellow chilli powder 5 gm/1 tsp
  • Yogurt 120 gm/ 1/2 cup

Preparation:

  1. Heat oil in a pan and sauté chopped onions. Crackle cardamoms, cloves
    and cinnamon in the oil then add lamb pieces and sauté.
  2. Add yogurt , yellow chilli powder and salt. Stir till dry. Add stock and
    cook till meat is almost done.
  3. In a separate pan boil rice in plenty of water, till the grains lengthen
    but are not fully cooked.
  4. Drain off the water. Remove meat pieces from curry and spread in a
    heat-proof casserole.
  5. Strain curry. Reserve half and pour the remainder onto the meat.
    Sprinkle mace, mint, chopped ginger, vetivier and half the cream over the
    meat.
  6. Place half the rice on the meat pieces. Sprinkle the reserved cream, the
    reserved liquid, melted butter and saffron, crushed in a spoonful of water
    over it.
  7. Place rest of the rice on top. Cover and seal lid with dough.
  8. Cook over gentle heat for about 10-15 minutes.