Caraway Rice with Lamb

Heat oil in a medium non-stick saucepan. Add caraway seeds and stir for seconds or until it starts spluttering, then add onion and stir constantly for 5 minutes or until onion is golden brown in color. Add bay leaf, cloves, green chili, garlic and ginger then stir for seconds. Add lamb cubes and stir until lamb is brown in color. Add water and bring to boil. Cover and simmer for 1¼ hours or until lamb cubes are cooked.

Add cardamom, red chili powder, garam masala and MAGGI® Chicken Bouillon cubes. Stir and simmer for 5 minutes. Add rice and stir occasionally to boil (add water if it’s needed). Cover and simmer over low heat for 20 minutes or until rice is cooked.