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Directions
1. Place the basmati rice in a large container and cover with several
inches of cool water; let stand 30 minutes. Drain.
2. Heat 1/4 cup oil in a large skillet over medium hear; fry the cloves,
cardamom pods, and cinnamon sticks in the hot oil until fragrant, about
1 minute. Add the onions; cook and stir until the onions are lightly
browned, about 5 minutes. Stir the garlic paste and ginger paste into
the onion mixture; cook until the garlic and ginger is fragrant, about 1
minute more. Sprinkle the cilantro and mint over the mixture and cook
1 minute more.
3. Add the lamb chops to the skillet; season with salt. Cook and stir the
lamb until the meat begins to brown, about 20 minutes.
4. Stir the tomatoes, green chile peppers, and ground red pepper into
the mixture; continue cooking until the oil begins to separate from the
gravy, about 10 minutes. Add the yogurt and lemon juice; cover and
cook until the lamb is tender, about 15 minutes. Add water as needed
to keep the mixture from getting too dry.
5. Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in
a saucepan until the rice is nearly done yet a little chewy, 10 to 15
minutes; drain any excess water.
6. Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot
oil until lightly browned.
7. Layer about half the rice in the bottom of a deep pot with a lid.
Spoon the lamb masala over the rice. Spread the fried onion over the
lamb masala. Top with the remaining rice. Stir the saffron and warm
milk together in a small bowl; pour over the top layer of rice. Cover the
pot with the lid and place the pot over low heat; cook until the rice is
thoroughly cooked, about 15 minutes.