| • | Put 6 cups of water in a pressure cooker.
|
| • | Cut a piece of muslin cloth into a 6" square and place the cinnamon, black and green cardamom, cloves, peppercorns, star anise, coriander and cumin seeds, bay leaf and red chili powder in the center of this square.
|
| • | Gather up the edges of the cloth and tie tightly to form a bundle.
|
| • | Put this bundle in the pressure cooker.
|
| • | Now, add the ginger, garlic pastes, meat and salt to the pressure cooker and close the lid.
|
| • | Boil it around 10 mins or till the meat is almost cooked.
|
| • | Remove the muslin bag and separate the meat from the stock and keep aside.
|
| • | Heat the cooking oil and add the chopped onions in a separate pan. Fry till light golden.
|
| • | Now add the meat, stock, rice and yogurt and mix well.
|
| • | Cook on medium flame till the mixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done.
|
| • | Turn off the fire and allow to rest for 5 minutes.
|
| • | While the rice is resting, fry the sliced onions in cooking oil till golden. Drain and keep on paper towels.
|
| • | Open the pan and stir the rice well, taking care not to break up the pieces of meat.
|
| • | Garnish with fried sliced onions (optional) and serve piping hot with a vegetable raita or curry dish of your choice. |
