Badshahi Pulao by Chef Gulzar

Ingredients:

• Mutton (leg chest pieces) 700 gm
• Ginger garlic paste 2-3 tbsp
• Onion 2
• Black cardamoms 4-5
• White cumin seeds 1 tbsp
  
• Fennel seeds 1 tbsp
• Coriander seeds 1 tbsp
• Cinnamon 2-3 sticks
• Star anise 2-3
• Ghee 1/2 cup

For Rice Bhagar:

• Rice 1/2 kg
• Yogurt 1 cup
• Bay leaves 3
• Fried onion 3
• Vinegar 2 tbsp
• Green cardamom 8
• Crushed black pepper 1 tsp
• Green chilies 6-8
• Ghee 1/2 cup
• Salt to taste
  

Method:

1. For mutton & stock: Heat ghee, put onion and fry until brown.
2. Now add ginger garlic paste and mutton and roast it nicely until and mutton and ghee separates.
3. Now make big potli.
4. Put black cardamom, fennel seeds, coriander seeds, white cumin seeds, star anise and cinnamon in potli.
5. Put potli in pot, add water as required and cook until meat tender.
6. Now separate meat and stock and waste potli.
7. For bhagar: Now add ghee in pot, put onion and fry until brown.
8. Take out half onion, spread on tissue paper and keep half onion in pot.
9. Now add black pepper, green cardamom, bay leaves and green chilies and roast for 2-3 minutes.
10. Now add meat and yogurt.
11. When yogurt is roasted and ghee separates, add stock.
12. When stock boils, add rice, cover it and cook it.
13. When water of rice dries, put remaining 1/2 onions and vinegar and simmer it.
14. When simmer is completed, take out in dish and serve.