Step 1: Marinate the Lamb Chops

1. In a large bowl, add yogurt, salt, red chili powder, crushed red chili, turmeric powder, garam masala, and coriander powder.
2. Mix everything well to make a smooth marinade.
3. Add the lamb chops and coat them properly with the yogurt spice mixture.
4. Cover and let the chops marinate. You can marinate them for at least 30 minutes, but for deeper flavor, keep them for a few hours.

Step 2: Prepare the Pulao Base

1. Heat oil or ghee in a pressure cooker or heavy pot.
2. Add the whole spices: black cardamom, cinnamon stick, cumin seeds, curry leaves, cloves, and black peppercorns.
3. Sauté them for a short time until they become fragrant.
4. Now add the thinly sliced onions and cook until they turn golden brown.
5. Golden onions give the pulao a deep flavor and beautiful color, so do not rush this step.

Step 3: Add Green Chilies and Marinated Chops

1. Add chopped green chilies to the golden onions and mix.
2. Now add the marinated lamb chops.
3. Cook the chops with the onion and spice base for a few minutes until the meat changes color and the masala starts to cook properly.

Step 4: Add Tomato, Beef Cubes, and Tamarind Juice

1. Add the crushed tomato pulp and mix well.
2. Add the beef cubes and stir until they dissolve into the masala.
3. Now add tamarind and aloo bukhara juice. This gives the pulao a slightly tangy, rich, and traditional flavor.
4. Cook everything together for a few minutes so the masala becomes thick and flavorful.

Step 5: Pressure Cook the Lamb Chops

1. Add enough water to cook the lamb chops.
2. Close the pressure cooker and cook until the meat becomes tender.
3. I cooked mine in the Ninja pressure cooker for about **12 minutes**.
4. Once cooked, open the lid carefully and check if the lamb chops are tender. The meat should be soft but not falling apart too much.

Step 6: Prepare the Rice

1. Wash the basmati rice until the water runs mostly clear.
2. Soak the rice for about **30 minutes**.
3. Soaking helps the rice cook evenly and gives longer, fluffier grains.

Step 7: Add Water for Rice

1. Once the lamb chops are cooked, check the amount of gravy or stock in the pot.
2. Add water according to the quantity of rice you are using.
3. Taste the stock at this stage. It should be slightly salty and flavorful because the rice will absorb the taste while cooking.
4. Bring the stock to a boil.

Step 8: Add the Rice

1. Drain the soaked rice and add it to the boiling stock.
2. Cook on high heat with the lid open until most of the water dries and the rice is almost cooked.
3. Do not stir too much, because the rice grains can break.

Step 9: Give Dum

1. When the water is almost dry, add thinly sliced onions and green chilies on top.
2. Cover the pot and turn the heat to low.
3. Let the pulao cook on dum for about **10 minutes**.
4. After 10 minutes, turn off the heat and let it rest for a few more minutes before opening the lid.

Step 10: Garnish and Serve

1. Open the lid and gently fluff the rice.
2. Sprinkle chopped fresh coriander on top.
3. Serve hot with dahi raita, fresh salad, and cutlets.