Eid Recipe: Lamb Chops Pulao

Ingredients
For the masala paste
4 green chillies
1 large tomatoes
1 tbsp melon seeds
1 tbsp cashews
2 tbsp fresh coriander leaves
1 tbsp fresh mint leaves
3 tsp ginger-garlic paste

For the lamb chops and pulao
3 cups water
1kg lamb chops
1 bayleaf
5 green cardamom pods
3 whole cloves
2 cinnamon sticks
1 tsp peppercorns
Salt, to taste
1 cup vegetable oil
3 medium-size onions, sliced
1 tsp garam masala
3 cups Basmati rice, rinsed, soaked in water for 1 hour

Preparation
To make the masala paste, in a food processor add the green chilies, tomato, melon seeds, cashews, coriander leaves, mint, ginger-garlic paste, and blend into a fine paste. Set aside.
To make the lamb chops: In a large pot combine the water, lamb chops, green cardamom pods, cloves, cinnamon sticks, and peppercorns. Season to taste with salt.
Cook until the meat is tender. Remove the chops and set aside. Strain the stock into another pan and keep aside .
In a large pot over low heat, heat the vegetable oil.
Add the onions. Sauté until golden.
Stir in the garam masala and the masala paste. 
Cook until the water evaporates.
Increase the heat to high. Add the cooked chops and stir-fry.
Pour the reserved liquid ( stock kept aside ) into the pot. Bring to a boil and add the rice. Stir to mix well. Reduce the heat to low.
Cover and cook until the rice is tender and the liquid is completely absorbed. Serve hot.