1: baby lamb meat 1 kg
2: ononis 1 large (roughly chopped)
3:ginger & garlic paste 1 tbs (heeped)
4: green chillies 5 pieces
5: cumin seeds 1 tbs
6: coriander seeds 1 tbs
7: fennel seeds 1 tbs
8: black pepper corns 1 ts
9: cloves 1/2 ts
10:green cardamom whole 7 pieces
11:salt 1 1/2 tbs (heeped)
12:red chillie powder 1 tbs (level)
13:cinnamon stick 2 inch piece
14:water 9 cup
1: rice 1 kg (washed and soaked for 1/2 hour)
2: onions 1 large (finely chopped)
3: ginger & garlic paste 1 tbs (heeped)
4: fried onions 1 cup (see the link on the vidoe) for garnishing.
5: oil 1 cup
6: orange food color 1/4 ts
7: kewra water 3 tbs
8: fresh ginger 2 inch piece (julienne cut)
9: green chillies 3 (sliced)
10:nutmeg powder 1/2 ts
11:mace powder 1/2 ts
12:salt 1 tbs
13:cumin seeds 1/2 ts
14:cinnamon stick 2 inch piece
15:green cardamom whole 6 pieces
16:cloves 8 pieces
17:black pepper corns 1/2 ts
18:yogurt 1 cup
19:dried plums 15 pieces (wash it)
1: in a large pan add the meat, onions, ginger & garlic paste, green chillies, cumin seeds, coriander seeds, fennel seeds, black pepper corns, cloves, green cardamom whole, salt, red chillie powder, cinnamon stick, water mix well and wait for a boil on high flame.
2: when it starts to boil cover and cook on low to medium till the meat is completely cooked and the stock is made.
3: now wash the rice and soak it for 1/2 hour.
4: when the meat is cooked strain the stock in a bowl, discard the spices and take out the meat and keep aside.
5: then in a large pot heat the oil with the black pepper corns, cloves, green cardamom whole, cinnamon stick , cumin seeds, ginger & garlic paste, onions and cook on high flame till golden brown.
6: then add the yogurt, fresh ginger mix well then add the meat, dried plums, green chillies, salt, mace powder, nutmeg powder, kewra water, mix well on high flame.
7: now add the rice and the stock mix well and cook on high flame, when a boil comes cover and cook till all the stock dries.
8: when the water dries sprinkle the food color and with a tea towel cover the lid and simmer for first 10 minutes high flame and then 5 minutes on low flame.
9: garnish it with fried onions serve hot.
(for best results the stock should not be more than 1 1/2 inch over the rice)