• Put pressure cooker with water on a stove. Add lamb, ginger powder, fennel powder, asafetida and salt. Cook for about 5- 6 minutes in pressure cooker. The lamb should be just tender.
• Take out the lamb from the stock and keep aside. Reserve the stock in a bowl. Rinse the pressure cooker.
• Wash nicely rice couple of times
• Put the pressure cooker back on heat, allow it to dry up. Now heat the ghee in the pressure cooker, add the cloves, cinnamon, bay leaves, almonds and all the other ingredients except saffron. Stir well add lamb and cook for a couple of minutes.
• Now Add the rice and sauté for a couple of minutes. Add four cups of the reserved stock. If you don’t have enough stock, you can add water.
• Add the saffron, stir gently. Cook on medium high heat until the stock is absorbed into the rice.
• At this stage, place a cast iron pan or Tawa on the stove on low heat, place the pressure cooker with the lid on, on the cast iron pan.
• Cook this way until the rice is cooked well – usually 20 – 25 minutes.

Serve hot with achar and Raita.