INGREDIENTS
| olive oil | 2 tbsp |
| Lamb chops | 500 |
| whole black pepper | ½ tsp |
| bay leaf | |
| garlic- ginger, chopped | 2 tbsp |
| chili powder | ½ tsp |
| pinch saffron (optional) | |
| ON1y Dry Rosemary | 1 tsp |
| yogurt | ½ cup |
| basmati rice, half cooked | 1 cup |
| Handful mint, chopped | |
| fresh coriander, chopped | 1 tbsp |
| Salt to taste | |
| fried onion | ¼ cup |
METHOD
- Marinate lamb with rosemary, ginger and garlic and 1 tbsp oil for 2 hours in refrigerator.
- Heat oil in non-stick sauce pot. Splutter peppercorn, bay leaf and then add onion. Cook until turn soft. Now add marinated lamb and saffron. Saute until it start leaving oil from the side.
- Add 2 cups of hot water and cook on slow flame until meat is cooked. When water is almost absorbs.
- Sprinkle half mint, coriander and fried onion. Spread evenly cooked rice and cover the pot with lid tightly. Cook it on dum for 15 minutes.
- Serve hot.
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