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. Add cooked ribs and sauce. Add yogurt and stir. Add dry plums, rice and water. Cover. Rice 2 setting and leave to cook – automatic setting about 20 mins. Serve.