• Heat up the water in a pressure cooker. Add the lamb, ginger powder, fennel powder, asafoetida and salt. Cook for about 5- 6 minutes in the pressure cooker. Lamb should be just about cooked.
• Take out the lamb from the stock and Reserve stock in a bowl. Rinse the pressure cooker with some water.
• Wash and drain the rice.
• 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 & add the lamb and cook for a couple of minutes.
• Now Add the rice, and saute for a couple of minutes. Add 3 ½ cups of 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 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 Cucumber Raita.