KHADE MASALE KI PULAO
Ingredients:
basmati or Dehradun rice – 1/2 kg
1 heaped tbsp aniseeds
mutton – 1 kg
salt – to taste
ghee – 1/2 cup
large onions, sliced – 3
chopped ginger – 1 tbsp
chopped garlic – 1 tbsp
piece of cinnamon – 5 cm
cloves – 5
green cardamoms – 5
whole dry red chillies – 4
curd – 1 cup
bay leaves – 4
black cardamoms – 4
Method:
?Wash and soak the rice for half an hour. Drain and spread on a tray to dry. Tie the aniseeds in a muslim cloth and pressure cook the meat alongwith 1 tsp salt and 1 litre of water for 10 minutes. Strain the meat; squeeze the muslin bag to extract maximum flavour and discard. Reserve the stock.
?Heat half the ghee. Fry the onion till golden. Add the ginger, garlic, whole garam masalas and chilli. Stir a few times. Add the cooked mutton and fry for 2 minutes. Now, put in the beaten curd. Cook, stirring carefully so that the mutton does not break. Cook till the water dries up. Keep aside.
?Heat the remaining ghee in a heavy bottomed pan or a non – stick one. Season with the bay leaves and black cardamoms. Fry for a minute and add the rice. Stir fry till the rice acquires a parched look. Add the hot stock and 1 tsp salt. Cover and reduce heat when it comes to a boil. Uncover when the water reaches the level of the rice. Carefully take out half the rice. Spread the cooked meat evenly over it and top with the rice you have taken out. Cover and put a tawa underneath. Cook for about 20-25 minutes or till the rice is done and fluffy.
?Fluff up carefully with a fork before serving.
