Wash the rice thoroughly until the water runs clear, then soak it in cold water for 30 minutes. Drain and set aside.
Add all of the ingredients for the lamb chops to a large pan and mix well.
Cover the pan and cook over a medium heat for 45 minutes, stirring occasionally, until the lamb chops are tender and the flavours have developed.
Once cooked, remove the pan from the heat and set the lamb chops mixture aside.
In a separate large pan, heat the oil over a medium heat. Add the onion and cook until deeply browned.
Pour in 2 tbsp water and cook for 1-2 minutes, stirring continuously to release the colour and flavour from the onion.
Add the cooked lamb chops mixture to the pan and cook for 4-5 minutes until most of the excess liquid has evaporated.
Stir in the garlic paste and ginger paste, then cook for 1-2 minutes until fragrant.
Add the spices and salt, stirring well to coat the lamb chops evenly. Cook for a further 2-3 minutes.
Pour in 700 ml water and bring the mixture to a boil.
Add the drained rice and gently stir to distribute it evenly.
Cook over a high heat for 6-8 minutes, or until most of the liquid has been absorbed and small steam holes begin to appear on the surface.
Reduce the heat to low, cover the pan tightly and cook for 15 minutes.
Remove from the heat and leave to rest for 5 minutes.
Gently fluff the rice with a spoon or fork, taking care not to break the grains.
Serve hot with raita.
