Meat Pullao Shorbe wala

Ingredients

• 250 g mutton/lamb, cut into pieces as for a curry
• 8 laung (cloves)
• 8-chhoti elaichi (green cardamoms)
• ½ tsp broken pieces of dal chini (cinnamon)
• 1 badi elaichi, seeds only (black cardamom)
• 8-sabut-kali mirch (black peppercorns)
• 1 tej patta (bay leaf)
• 1 tbsp salt or to taste
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 2 cups (360 g) basmati (long grained rice)
• ¼ cup (60 g) ghee (clarified butter)
• 1 cup sliced (250 g) onions

Preparation

• Mix the laung, elaichis, dalchini and kali mirch and powder together.

• Put the meat, powdered spices, tej patta, salt, garlic and ginger in a heavy based pan, with water coming up to about 5cms/2” above the meat. Bring to a boil and then simmer, covered till the meat is tender.

• Pick and clean the rice and soak in water.

• Strain the meat, and keep the meat and the liquid separately.

• Heat the ghee in the pan in which you can take in the meat and the rice together, and lightly brown the onion in it over high heat. Add the cooked meat and the rice and stir-fry over high heat, till it looks a bit fried.

• Make the meat stock upto 4 cups and add to the rice and meat mixture, bring to a boil and then cover and simmer till over low heat, till all the water is absorbed. The pullao is now ready to be served.