Rice In Lamb Stock

1 cup rice
1 tbs desi ghee
3-4 black cardamoms
3 bay leaves
4-5 cinnamon sticks
1 tsp fennel seeds
1 sliced onion
1/2 kg lamb bones
1 tsp royal cumin seeds
1/2 cup cashew nuts
1 cup cream
1 tsp green cardamom powder

Soak the rice in water for twenty minutes.

Heat desi ghee in a pan and add black cardamoms, bay leaves, cinnamon and fennel seeds.

Once the spices begin to splutter, add sliced onion and saute.
When the onions turn brown, add lamb bones, salt and water.

Stir well and allow it to simmer for sometime.

Once the stock is ready, take out the bones and strain the liquid in a utensil in which the rice is to be cooked.

Now heat desi ghee in a pan, add royal cumin seeds, cashew nuts, cream, green cardamom powder and the lamb stock.

As it boils, add the rice and cook.
Serve hot.

Courtesy: Chef Marut Sikka,