Ingredients:For stock (Yakhni):
Lamb – ½ kg
Onion – 1 whole (skin of)
Cinnamon stick – 2
Garlic whole – 1 with skin
Red whole chillies – 15
Cumin seeds – 1 tbsp
Salt – to taste
Black pepper whole – 10
Fennel seeds – 1 tbsp
Big cardamom – 2
Green cardamom – 3
Cloves – 3
Dry coriander – 1 tbsp
Take a muslin cloth and put fennel seeds, dry coriander and cumin seeds.
Take a pan and put of the ingredients, water and muslin cloth packet and cook until the meat is done. Throw out onion and cloth packet. Put whole garlic in cold water.
For Masala:
Rice – ½ kg
Onion – 1
Ginger garlic paste – 1 tbsp
Big cardamom – 1
Green cardamom – 1
Cinnamon stick – 1
Cumin seeds – 1 tbsp
Salt – to taste
Black pepper – 10
Cloves – 2
Method:
Take a pan and put oil, add sliced onion and sauté. Then put whole remaining spices and fry until golden brown. Now add garlic which we took out from stock, squeeze and remove skin. Add salt and boiled meat and fry till brown. Then add stock with all spices and let it boil, when stock starts boiling put rice and cook until done. Put on dum for 15 minutes. Serve with salad and raita.
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