Instructions

1. For Lamb Stock Recipe Click Here.
2. Fry julienned carrot for some times or until the carrots soften then remove from the oil and set aside.
3. In the same oil add raisins when the raisins are on the top of oil just quickly remove it from the oil.
4. In the same oil now add almond & pistachios and cook them for a minute one by one and remove them from the oil and place them separately in the foil to wrap.
5. Sprinkle a tablespoon of sugar on carrots and wrap. Set aside.
6. Remove the meat from broth and simmer the soup on low heat until the soup becomes thick ( a cup).
7. Now, add rice spices (Char Masala), salt, soya sauce and Set aside.
8. Wash and soak the rice at least 4-5 hours in advance.
9. In a deep pot boil enough water and add the rice and salt in water(do not over cook it) remove from heat and drain the rice using a strainer.
10. Bring back the pot to the stove and add a tablespoon of oil then pour the rice into the cooking pot.
11. Add the soup mixture to the rice now and make a hole in the center of the rice. Place the meat in the center of rice and cover it with rice using a spatula.
12. Spread the cardamom and cumin powders on the rice.
13. Make holes around the rice using back of a spatula.
14. Place the carrot, almond, pistachio, and raisins on one side of rice.
15. Cover the pot's lid with a cotton towel and let it steam and cook for 20 minutes on low heat.
16. After 20 minutes remove the foiled fillings from the rice.
17. Heat ghee and pour the heated ghee all over the rice and cook for another 5 minutes.
18. After 5 minutes place the meat on a large plate then cover it with rice, then spread raisins, carrots, almond & pistachio on top of rice. Ready to serve.