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	green cardamom pods
4	cloves
1 inch	cinnamon stick
1 cup	yogurt
1	green chili, slit
2 cups	water
—	salt to taste
1 tablespoon	fresh coriander, chopped
1 tablespoon	fresh mint, 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.