In a large pot add your lamb chops and the whole spices and just 1/2 tsp salt. Add in 5 cups of water and bring the pot to a boil. Once the water comes to a boil lower the flame to low, cover the pot and let the broth simmer for about 40-45 minutes. While the stock is cooking soak your rice in water. Drain once the stock is done.

In a separate large pan heat the oil and add the sliced onions. Sauté on a medium flame until they start turning golden brown. Don’t let them get too dark in color. Once the onions are light golden brown add in the ginger garlic paste. Sauté for a minute. Then carefully take out the lamb chops from the broth and add them to the onions along with the chopped tomato and laal mirch. Sauté for about 4-5 minutes, until the onions and tomatoes have broken down. If the masala gets dry add a splash of your lamb broth.

At this point add in your drained rice and mix together so the rice is evenly coated in the oil. Strain your lamb broth and add 4.5 cups of it to the lamb and rice. Add in the 2 tsp salt and mix well. Bring the pot to a boil, then lower the flame and simmer until most of the water has absorbed into the rice and the bubbles are getting larger. Then cover your pot and let it cook on dum on the lowest flame for about 10-15 minutes. Once steam starts escaping the lid turn off the flame and let the pulao sit for another 5-10 minutes. Then take off the lid and carefully transfer to your serving dish. Serve with a fresh salad and yogurt.