Sauté the aromatics

• Heat the oil in the pressure cooker and add the whole black pepper, cumin seeds, star anise, cinnamon sticks, bay leaves, dried lemons, green cardamom and black cardamom.
• Stir in the crushed ginger-garlic and chopped onion and sauté until fragrant.

Pressure-cook the lamb

• Add the lamb pieces, warm water, salt and black pepper.
• Close the pressure cooker and cook on very low heat until the lamb is tender.

Strain the yakhni

• Remove the lamb pieces and set aside.
• Strain the broth through a colander and reserve a few spoonfuls of the yakhni for the glaze.

Cook the rice

• Bloom the saffron in the warm milk.
• Bring the strained yakhni to a boil in a saucepan, add the soaked rice, cumin powder, coriander powder and saffron milk.
• Cover and cook on very low heat, then switch off the heat and let it rest.

Make the glaze and crisp the lamb

• Mix the reserved yakhni with the tomato paste, chilli flakes, a little oil and oregano.
• Brush the mixture over the lamb pieces.
• Pan-fry the lamb until crispy and golden.

Fry the raisins and serve

• Fry the white raisins in a little oil until plump.
• Serve the rice topped with the crispy lamb and fried raisins.