Bohri Lamb Pulao

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Recipe

Ingredients

	1 cup	Basmati rice
	250 grams	Lamb , cut into pieces
	2 tablespoons	Ghee
	1	Onion , thinly sliced
	1	Tomato , chopped
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Cumin , seeds
	1 teaspoon	Coriander powder
	1 teaspoon	Red chili powder
	1 teaspoon	Garam masala
	1	Bay Leaf
	2	Cardamom , green pods
	4	Clove
	1 inch	Cinnamon stick
	1 cup	Yogurt
	1	Green Chili , slit
	2 cups	Water
	—	Salt , to taste
	1 tablespoon	Cilantro , fresh, chopped
	1 tablespoon	Mint , fresh, chopped

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes, then drain.
2. 2 Heat ghee in a large pot over medium heat.
3. 3 Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon stick. Sauté until aromatic.
4. 4 Add sliced onions and cook until golden brown.
5. 5 Stir in the ginger-garlic paste and sauté for a minute.
6. 6 Add the lamb pieces and cook until they are browned on all sides.
7. 7 Mix in the chopped tomato, coriander powder, red chili powder, garam masala, and salt. Cook until the tomatoes are soft.
8. 8 Add yogurt and green chili, cooking until the oil separates from the mixture.
9. 9 Pour in 2 cups of water and bring to a boil.
10. 10 Add the soaked rice, stirring gently to combine.
11. 11 Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is fully cooked and the lamb is tender.
12. 12 Remove from heat and let it sit for 5 minutes before fluffing with a fork.
13. 13 Garnish with chopped coriander and mint before serving.