# Boil 1 lt. water, diced
onion and
pepper with
lamb for 20 minutes in pressure cooker.
# Put the oil into pot, when it gets hot add washed and drained
rice.
# Roast for a while, not too much.
# When the
rice turns colourless add 3+ 1/3 cup gravy, sprinkle some salt.
# Cook over high heat, when it starts to boil turn the heat to low and cook for 20 minutes more.
# Add drained
lamb and boiled pilaf with
chickpea into it and stir for a while.
# Put a clean paper between the pot and its lid, and let the pilaf stand for 30 minutes.
# You can stir before serving.
