Pic & Rec credit @ world_cuisine2
1 kg Lamb Pieces2 cups rice soak for 20 minutes1 teaspoon Whole coriander seeds2 teaspoon Whole jeera3 Bay leavesCinnamon Stick6 Elaichie4 ClovesFew Peppercorn2 Black cardamomGinger garlic pasteWhole Green chillies2 Fresh Tomatoes finely choppedYoghurtOnions slicedRed chilli powderGaram masalaGround pepperSaltPotatoes half lightly fried .Chopped carrots, peas (optional )Chopped fresh coriander.
Heat oil/ghee (Clarified butter) over medium heat fry onions until pink.
Add whole spices cook for 5 minutes.
Add the lamb and rest of spices, yoghurt cook for another 5 minutes.
Add enough water and simmer on medium heat . When meat half done add peas and carrots stir and cook for 5 minutes then add the rice and potatoes stirring gently.
Cover and cook rice in the lamb stock until done which takes around 30 minutes.
Garnish with fried onions and coriander.
Serve with raita