Bhopali gosht pulao

Ingredients

• 750 g mutton with bones
• 2½ cups basmati rice, soaked 30 minutes
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• ½ cup curd
• Whole spices: 2 bay leaves, 6 cloves, 6 cardamoms, 2 black cardamoms, 1 inch cinnamon, 1 tsp shahi jeera
• For the stock bundle: 1 tbsp fennel, 1 tbsp coriander seeds, 1 small onion, 4 garlic cloves
• 4 tbsp ghee
• Salt to taste

Method

1. Tie the fennel, coriander seeds, onion and garlic in a muslin cloth. Boil the mutton with this bundle, salt and 6 cups of water for about 1 hour until tender. Strain and keep the stock (yakhni).
2. Heat ghee and fry the sliced onions until golden. Add the whole spices and ginger-garlic paste.
3. Add the boiled mutton and curd and fry until the curd dries and the meat is coated.
4. Measure 4 cups of hot yakhni, add to the pot with salt, and bring to a boil.
5. Add the drained rice, cook uncovered on high heat until most of the liquid is absorbed, then seal the lid and cook on very low heat (dum) for 15 minutes.
6. Rest for 10 minutes and fluff gently. Serve with raita and salad.