In a thick pot add the marination ingredients and mix thoroughly. Allow it to stand for 5 hours.
Wash and soak rice
Soak the washed rice in water for 45 minutes.
10 gram brown onion
10 gram coriander and mint leaves chopped
In a thick pot or vessel add water along with the bay leaves, cloves, green cardamom, cinnamon, mace, black cumin, 10 grams brown onion, 10 gram coriander leaves chopped, mint leaves chopped, slit green chilies and bring it to a boil
Strain the soaked rice and add it to the boiling water
Allow it to cook for 3 minutes. Then strain the rice and put it over the marinated lamb
Add ghee, saffron milk, 10 grams chopped coriander, mint leaves, brown onion and garam masala powder.
Cover the pot with a lid.
Then neatly seal around the edges of the pot with wheat dough, so that air cannot enter. This process is called as ‘Dum’ (read final note).
Allow it to cook for 35 to 45 minutes
Now garnish with brown onion, chopped coriander, mint leaves and serve hot.
Addition of raw papaya paste with skin at the time of marination helps in tenderizing the lamb.
Dum means cooking on preheated hot plate in sealed containers. This allows the meat to cook, as far as possible in their own juices and bone-marrow.