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


  1. Marinate lamb with rosemary, ginger and garlic and 1 tbsp oil for 2 hours in refrigerator.
  2. 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.
  3. Add 2 cups of hot water and cook on slow flame until meat is cooked. When water is almost absorbs.
  4. 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.
  5. Serve hot.