GOSHT MOTIA PULAO

INGREDIENTS

Rice              - 3 cup

Meat cubes   - 3 cup

Meat paste    - 2 cup

Onion diced  - 1 cup

Onion paste  - 3 tsp

Cardamoms  - 6

Cinnamon     - 2

Cloves           - 6

Chili pwd      - 2 tsp

Lemon juice  - 2 tsp

Green chili    - 3 tsp

Mint leaves    - 1 tsp

Ginger paste   - 1 tsp

Garlic paste    - 1 tsp

Yogurt            - 1 cup

 Besan             - 2 tsp

Garam masala - 1 tsp

Bay leaf           - 2

DIRECTIONS

Heat the ghee in a karahi.

Add 3 cloves, cardamoms, 1 cinnamon stick, 1 bay leaf followed by chopped onions.

Fry for 5 minutes, add the meat pieces, ginger and garlic paste, chilli powder and salt.

Cook until the meat is half done.

Add shredded ginger, green chillies and 150 gm curd.

Then pour in enough water and simmer until the meat is tender and the gravy gets thick.

Add cardamom, mace powder, saffron and mint leaves.

In a pan of boiling water, add remaining cloves, green cardamoms, bay leaf, and cinnamon.

Season it with salt, add soaked rice and boil until half cooked. Strain.

Spoon hot rice over cooked meat and pour over the saffron.

Seal the lid with dough and cook on dum for 15 minutes.

Meanwhile, make small balls out of the minced meat after mixing it with besan, curd and onion paste.

Fry it in hot oil for 5 minutes, wrap it in silver leaf and arrange over the pulao.