Goat Pulao, Balochi-Style

Ingredients

• 700 g goat or mutton, bone-in pieces
• 350 g basmati rice
• 2 onion, sliced
• 3 tbsp ghee
• 4 garlic cloves
• 15 g fresh ginger, grated
• 4 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp whole cumin seeds

Method

1. 1

   Put the goat in a large pan with the bay leaves, half the garlic and half the ginger and 1 litre water. Bring to a simmer and cook for 55 minutes until almost tender, then lift out the goat and strain the stock, reserving both.

2. 2

   Rinse the basmati rice until the water runs clear, then soak for 15 minutes and drain.

3. 3

   Melt the ghee in a large pan and fry the onions for 10 minutes until golden, then add the remaining garlic, ginger, green cardamom pods, cinnamon stick and whole cumin seeds and fry for 1 minute.

4. 4

   Return the goat to the pan, then add the drained rice and 550ml of the reserved stock.

5. 5

   Bring to the boil, cover tightly, reduce the heat to low and cook for 20 minutes without lifting the lid, until the rice is tender and the meat fully tender.

6. 6

   Turn off the heat, leave covered for 5 minutes, then fork through gently before serving.