Ingredients

• 2.5 cups basmati rice
• 0.25 cups cooking oil
• 8 whole cloves
• 4 blacks cardamom pods
• 4 cinnamons sticks
• 4 large onions , sliced thin
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 0.25 cups chopped fresh cilantro leaves
• 3 tablespoons chopped fresh mint leaves
• 1 pound lamb chops
• salt to taste
• 3 tomatoes , chopped
• 4 greens chile peppers , halved lengthwise
• 2 teaspoons ground red pepper
• 2 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 7.5 cups water
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 onion , sliced
• 0.5 teaspoons saffron
• 2 tablespoons warm milk

Instructions

1. 1 Gather all ingredients.
2. 2 Place basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
3. 3 Heat 1/4 cup oil in a large skillet over medium heat; add cloves, cardamom pods, and cinnamon sticks and cook in the hot oil until fragrant, about 1 minute. Add onions; cook and stir until onions are lightly browned, about 5 minutes. Stir garlic paste and ginger paste into onion mixture; cook until fragrant, about 1 minute. Sprinkle cilantro and mint over onion mixture and cook 1 minute more.
4. 4 Add lamb chops to the skillet; season with salt. Cook lamb until chops are browned on both sides, about 20 minutes.
5. 5 Stir in tomatoes, green chile peppers, and ground red pepper; continue cooking until oil begins to separate from the sauce, about 10 minutes. Add yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add some water as needed to keep mixture from getting too dry.
6. 6 Place rice, 7 ½ cups water, and 1 teaspoon salt in a saucepan; bring to a boil and simmer until rice is nearly done yet a little chewy, 10 to 15 minutes. Drain any excess water.
7. 7 Heat 1 tablespoon oil in a small skillet; add sliced onion and cook until lightly browned.
8. 8 Layer about ½ of the rice in the bottom of a deep pot with a lid. Spoon the lamb masala mixture over the rice. Spread fried onion over lamb masala. Top with remaining rice.
9. 9 Stir saffron and warm milk together in a small bowl; pour over top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.
10. 10 Serve and enjoy!

Nutrition per serving