|Low fat milk||1 Cup (16 tbs) (Use More If Needed)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, minced|
|Minced garlic||1 Teaspoon|
|Minced fresh ginger||1 Teaspoon|
|Basmati rice||2 Cup (32 tbs), rinsed, drained|
|For yakhni stock|
|Lamb chops||1 3⁄4 Pound (Small Sized)|
|Water||4 Cup (64 tbs)|
|Cinnamon stick||1 Inch (1-Inch Piece)|
|Cardamom pods||3 , cracked|
|Onions||2 Medium, coarsely chopped|
|Chopped garlic||1 Teaspoon|
|Salt||2 Teaspoon (Or To Taste)|
First make the stock: Place all the ingredients in a heavy pan and bring to a boil over medium heat.
Reduce the heat and cook for about 45 minutes or until the meat is cooked.
Strain and discard all the whole spices.
Remove the chops from the stock, discard the bones, and set aside.
Add enough milk to the stock to make 4 cups of liquid.
Heat the oil in a pan over medium heat.
Add the onion, garlic, and ginger, and saute until golden.
Add the lamb and stir-fry for 5-7 minutes.
Add the milk and stock mixture and the rice, and bring to a boil.
Cover and cook for 5-7 minutes.
Reduce the heat to low and cook, covered, for another 15 minutes or until the liquid is fully absorbed and the rice is cooked.
Remove from the heat and let the pulao stand for 10 minutes.
Fluff with a fork.
Serve with plain yogurt and pudina chutney.