In a bowl, cover the rice with cold water and let soak for at least 1 hour.

While the rice is soaking, add the lamb or mutton, ginger, garlic, water, crushed red pepper flakes, salt, peppercorns, cumin seeds, black pepper, onion, cloves, bay leaves, and black cardamom pods to a large pot. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the meat is tender.

While the lamb or mutton is cooking, heat the oil in a large skillet over medium heat. Add the onion and cook until softened and browned, about 3-4 minutes. Once browned, add 1 tablespoon of water to the skillet and cook for an additional minute.

Remove the lamb or mutton from the pot and add it to the skillet with the onions. Add the garlic paste, salt, and green chilies and cook for 5-10 minutes, or until the meat is heated through.

Strain the lamb or mutton stock and add it to the skillet. Bring to a simmer and cook for an additional 5 minutes.

Drain the rice and add it to the skillet. Gently mix to combine.

Increase the heat to high and cook for 10-15 minutes, or until the water has almost evaporated.

Reduce the heat to low, cover the skillet, and cook for an additional 10-15 minutes.

Serve immediately with raita.

Enjoy!