* 2 tbsp ghee

* 2 bulbs garlic

* 1 1/2 onions cubed roughly

* 5 green chillies

* 4 pcs small birds eye chillies

* 3 1/2 tbsp Mandi Spices

* enough water to cook the shank

* 5 pcs lamb shank

1 tbsp smoke flavour liquid

2 tbsp salt

1/2 tsp saffron powder

1. In a pressure cooker pot, heat the ghee until melted, saute until fragrant , and add some water so that the spices does

not get burnt.

2. Now pour all the water , smoke flavour liquid, salt and saffron powder, stir all together, add in the lamb shank and close the lid

to pressurize the shanks until tender.

Note : If you are not sure about the water, always cover till enough to the top of the lamb only.

2 tbsp ENRICO ghee

18 pcs of whole garlic

small bowl of onion cubed ( again I guessed must be 2 bombay onions )

small bowl of green chillies ( maybe 5-6 pcs cut roughly )

4 pcs birds eye chillies

2 handfuls of black raisins

1 kilo of Basmati rice

1 1/2 jug of water

1 tbsp of Mandi spices

2 tbsp salt

1 tbsp of ghee > smear on top of the cooked rice

some saffron powder

2 tbsp smoke flavour liquid

Note : When you put the toppings, please do not stir, let them incorporate into the rice slowly.