1 kg lamb ribs, 2 cups rice, 1 pckt sindhi biryani spice mix (or any choice of spice), 1/2 cup yogurt, 8 aloo bukhara (dry plums), 2 cups water, 2 chopped onions.
Cook ribs in a pan (church pan works fine) with one chopped onion until tender (no water needed) – about 30 – 40 mins. Juices will release. Add whole packet of sindhi biryani mix and cook for another 5 mins.
Heat badboy to 230. Fry onion (with or without fat – optional in saladmaster. A tablespoon of butter ghee adds depth to flavour if desired but is not necessary when using ribs as they have a lot of their own fat which melts and flavours the rice). The rice will take on the colour of the fried onion – so the darker the onion is fried, the darker will be the colour of your pillao. Add cooked ribs and sauce to fried onion. Add yogurt and stir. Add dry plums, rice and water. Cover. Rice 2 setting and leave to cook – automatic setting about 20 mins. Serve. As all flavours are sealed during cooking process, the taste is superb and rice is really light and fluffy. Enjoy!