Ingredients:

• 2 lbs (1 kilo) lamb
• 5 cardamom pods
• 2pcs cinnamon
• 3 bay leaves
• ½ tsp black peppercorns
• 3 cloves
• ¼ tsp ground nutmeg
• 3 cups long grain basmati rice (soaked for 20 mins. in cold water)
• 1 cup of plain yogurt
• 1 tsp turmeric powder
• 1 large onion, finely chopped
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 inch ginger, grated
• 6 cloves of garlic, crushed
• 2 medium size potatoes, cut in cubes
• 1 cup fresh green peas
• ½ cup grated coconut
• 2pcs green chilies, finely chopped
• Coriander (cilantro) leaves
• Oil
• Salt to taste

Preparation:

1. Take the grated coconut, ginger, garlic, green chilies, garam masala, coriander, nutmeg, cumin seeds and grind them together; add ¾ cup of water then puree.
2. Marinate the meat in a bowl with the yogurt, turmeric, red chili powder and salt.
3. In a large pan, heat the oil; add the cinnamon, cardamom pods, cloves, peppercorns and bay leaves. Fry these for a few minutes.
4. Add the pureed mixture and fry for another 10 minutes or until you see the oil separate from the mixture. Stir constantly.
5. Add the meat and mix well.
6. Place the lid and cook for around 30 minutes. Stir occasionally to keep it from sticking to the bottom of the pan. Then add the potatoes and mix it thoroughly.
7. Remove from the heat.
8. Pre-heat oven to 400 degrees Fahrenheit.
9. Boil rice with 4 cups water and 1 tbsp oil in medium heat until half cooked.
10. Drain using a colander. Add the peas to the rice and set aside.
11. Transfer the cooked meat into a large casserole and add the mint and coriander leaves.
12. Take the rice and spread it on top.
13. Cover the casserole with aluminum foil and replace the lid.
14. Bake for 15 minutes then reduce heat to 300 degrees. Cook for another 15 minutes.
15. Turn off the oven and let it sit for five minutes.
16. Serve the pulao hot with raita, coriander or mint chutney.