How to make it

  • Heat oil in a pressure cooker. Add 1/2 of the sliced onions and fry, till golden brown. Keep aside.
  • Add fennel to the same oil. Once it splutters, add the remaing onions and cashews and fry till soft.
  • Then add tomatoes, ground paste, turmeric powder, pepper powder, curd, mint and cilantro and saute, till the oil starts to separate.
  • Add lamb and cook with the lid on, till almost done. Add salt and keep aside.
  • Boil rice in stock and whole spices till ¾ done. Drain and keep aside.
  • Grease an oven proof dish with a little clarified butter. Spread half the cooked lamb and layer with half the rice. Pour 2 tbsp of butter over it and sprinkle some fried onion. Layer with the remaing lamb and rice followed by butter and fried onions. Cover with a tight fitting lid.
  • Pre heat the oven to 200F and bake for 20 mins.
  • Serve hot

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