In a bowl cover the rice completely with cold water and leave to soak for minimum 1 hour

Whilst the rice is soaking in a large pot add the lamb stock ingredients along with your choice of meat (mutton or lamb) then add the water and cook for 30-45 minutes until the meat has softened – mutton meat may take longer

When the lamb or mutton is almost done cooking in another pan heat up oil on medium heat then add the finely sliced onions and cook for 3-4 minutes until softened and browned – once lightly browned add 1 tablespoon of water to release the colour form the onions

Remove the lamb pieces from the other pot and add into the onions along with the garlic paste, salt, green chillies then cook for 5-10 minutes

Meanwhile sieve the stock then add the lamb stock into the lamb and cook for another 5 minutes

Drain the soaked rice and add in to the pan then gently mix before cooking on high heat for 10-15 minutes or until the water has almost dried up

Reduce the heat to low then cover with a lid and cook for 10-15

Serve immediately with raita and enjoy!