|For broth:||For Rice:|
|2 lb. mutton||4 1/2 cups rice- washed and soaked for ONLY 30 minutes|
|1 whole garlic||1 medium onion finely sliced|
|2 medium onions- peeled and cut in half||1 c oil|
|2 cinnamon sticks||1tsp ginger garlic paste|
|1 tsp. black peppercorn||2 Tbsp. yogurt|
|1 Tbsp. fennel seeds|
|2 black cardamom|
|2 Tbsp. whole coriander seeds|
|About 18 c water|
|Salt to taste|
- In large pot add all ingredients and enough water to boil meat till tender and be left with enough broth for rice.
- You will need twice as much cups broth as rice (9 cups broth for this recipe).
- Once meat is tender (usually water is reduced to half of its original amount) remove meat and strain broth. Discard onion, garlic, and spices.
Broth can be stored in refrigerator for up to 2 days for later use
If at any point you think the water has reduced too much and the meat still not tender then additional water can be added and brought back to a boil.
- In large pan heat oil and fry onions until almost brown (the darker the onion the darker the color of the rice) .
- Add meat, ginger garlic paste, and yogurt and fry on medium high heat until oil separates.
- Add measured out broth and bring to a rolling boil
- Taste broth and note that the salt should seem excessive. If salt is kept to light at this point, the rice will be bland.
- Drain and Add rice.
- Bring water back to a boil, and cook on high until water reaches the surface of rice
- Reduce heat to medium and cover.
- Once water has reduced to about ½ inch, check rice. If cooked then continue cooking on medium heat until water has completely absorbed. If still slightly al dente ( firm to the tooth) , then
- Cover and reduce heat to absolute low heat and continue cooking another20 min until water has completely been absorbed and rice is tender.
- Serve hot with plain or slightly seasoned yogurt