1.

In a large bowl, add the lamb chops, salt, coriander powder, paprika, garam masala, cumin powder, minced garlic, chopped coriander, yoghurt, lime juice, and oil.

2.

Mix well to evenly coat the lamb chops.

3.

Cover and marinate overnight in the refrigerator.

4.

The next day, place the lamb chops in the air fryer basket.

5.

Air fry at 170°C for 30 minutes.

6.

Flip the lamb chops and air fry for another 20 minutes, or until cooked to your preferred doneness.

1.

Heat 2 tbsp oil in a pressure cooker or pot.

2.

Add cumin seeds and let them splutter.

3.

Add the sliced onion and fry until light brown.

4.

Add the chopped tomato and cook for 2–3 minutes.

5.

Add salt, coriander powder, red chilli flakes, and garam masala.

6.

Add a small splash of water and fry for another 2–3 minutes.

7.

Add the washed rice and mix well.

8.

Add enough water so it is about 1 inch above the rice.

9.

Place a few whole green chillies on top for aroma.

10.

Pressure cook for 15 minutes if using sella basmati rice, or 8 minutes if using regular basmati rice.

1.

Heat 1 tbsp butter in a pan.

2.

Add the green chillies and fry briefly.

3.

Add paprika and chopped coriander, stir-frying for a few seconds.

4.

Add the lime juice and let it sizzle.

5.

Once the lamb chops are cooked, coat them with the butter glaze.