Clarified butter: 2 tbsp

Brown cardamom: 2

Bay leaves: 2

Cinnamon: 1″

Fennel seeds: 1/2 tsp

Onion, sliced: 1

Lamb with bone: 500 gm

Salt to taste

Caraway seeds: 1/2 tsp

Cashew nuts: a handful

Cream: 1/2 cup

Green cardamom powder: a pinch

Basmati rice: 2 cup



1) Heat a pan, add 1 tbsp clarified butter, cardamom, bay leaves, cinnamon, fennel seeds & allow to splutter for 30 seconds, without allowing it to burn.

2) Add onions & allow to turn brown, stirring occasionally.

3) Add lamb & cook on high till it turns a dark brown.

4) Season with salt & add 3 cups of water.

5) Once a boil covers, add a cover & allow to simmer for a minimum of 30 mins.

6) Drain & reserve the stock.

7) Separately in a pan, heat 1 tbsp clarified butter & add caraway seeds.

8) Once they splutter, add cashew nuts & cream.

9) Cook on very slow flame adding cardamom powder & add to the reserved stock.

10) Re flame the stock & add the rice, soaked for 1/2 an hour & cook till rice is tender.

NOTE: If desired, the lamb pieces can be added to the pilaf. Enjoy!


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