- 2 cups of basmati rice, soaked in water for at least 1 hour up to 24 hours
- 2 lbs of lamb shank (about 3 shanks)
- 6 pods of green cardamom
- 4 pods of black cardamom
- 1 tsp of whole cloves
- 1 tsp of whole coriander seeds
- 1 tsp of cumin seeds
- 1 large stick of cinnamon
- 1 bay leaf
- 2 tsps black peppercorns
- 3 tsps of salt
- 2 large yellow onions, 1 onion remove the skin but keep the root in tact and cut an X into the top. Thinly slice the other onion
- 6-8 garlic cloves, peeled
- 1 thumb of ginger, peeled
- 2 whole jalapenos
- 3-4 thin lemon slices
- 6 cups of water
- 3 tbsps of vegetable oil or any other light oil such as olive, canola or corn