Mutton/Lamb Pulao

Directions

• Prep
• Cut onions for the stock into halves or quarters.
• Peel the garlic cloves.
• Cut the ginger into 2″ thick slices.
• Pour the coriander seeds, fennel seeds, garlic and ginger into spice bags (or cheese cloth).
• Yakhni / Stock
• In a large pan add the meat, onions, and spice bags. Fill with water till fully immersed.
• Cover and bring to a boil. Reduce flame to low-medium and cook covered. Leave the lid slightly open so that steam can escape.
• When the meat is tender (in 1½ to 2 hours) turn off the heat.
• Use tongs to fish out the meat and place in a separate pan.
• When the stock is cool, sieve into another pan, making sure you squeeze and extract the juices from the contents. Throw away the residue.
• Pulao
• Wash the rice and soak in water for 30 minutes.
• In ½ cup hot oil add the thinly sliced onions and fry till golden brown. Spoon out of the pan and onto a plate. Set aside.
• In the same oil, add garam masala (peppercorns, cloves, cinnamon sticks, black cardamom) and fry on low heat.
• Add garlic-ginger paste, yogurt and half of the fried onions and stir for a 30-45 seconds.
• Add the drained meat and stir fry on medium heat for 8-10 minutes.
• Add stock and bring to a boil on high flame.
• Add the drained rice. If the rice is not completely immersed in the stock (so that the stock level is ½” above the level of the rice), add more boiling water.
• Add salt and stir.
• Cover and cook on medium heat until the water dries and rice is cooked. This can take roughly 30 minutes.
• Garnish with fried onions and serve with cucumber raita.