Ingredients

• 1/2 kg - basmati rice
• 1/2 kg - meat cut into 2 inch cubes
• 150 gm - minced meat paste
• 2 onions - diced
• 2 tbsp - brown onion paste
• 6 green cardamoms
• 6 black cardamoms
• 2 - 2-inch cinnamon sticks
• 6 cloves
• 1/2 tsp - red chilli powder
• juice of 1 lemon
• 2 split green chillies
• 1 tbsp - mint leaves
• large pinch of saffron ground with a little water
• 1 tbsp ginger and garlic paste
• 150 gm - yoghurt
• 2 tsp - besan
• 1/4 tsp each - mace and cardamom powder
• 1 tsp - garam masala
• 2 bay leaves
• 4 tbsp - ghee
• Silver leaf for decoration

How to Make Gosht motia pulao

• Heat ghee in a karahi. Add 3 cloves, cardamoms, 1 inch 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.
• Pour in enough water and simmer until the meat is tender and the gravy thick.
• Add cardamom and mace powder, saffron and mint leaves.
• In a pan of boiling water, add the remaining cloves, green cardamoms, bay leaf, and cinnamon.
• Season 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 the remaining besan, curd and 1 tsp onion paste.
• Fry in hot oil for 5 minutes, wrap in silver leaf and arrange over the pulao.