Method
- Rinse the rice and soak for 60–75 minutes.
- Simmer the meat with the potli, salt and 6 cups of water until tender (about 1 hour for mutton, 30 minutes for chicken). Remove the potli and measure 4 cups of stock — top up with water if needed.
- Fry the onions golden in the oil. Add the whole spices, ginger-garlic paste and the meat, and fry 5 minutes. Stir in the yoghurt and cook until the oil separates.
- Pour in the measured hot stock and bring to the boil. Taste — it should be a little saltier than soup.
- Add the drained rice and cook on high heat until the water drops below the surface of the rice and small holes appear.
- Cover tightly and cook on the lowest heat for 12–15 minutes. Fluff gently with a flat spoon and serve with raita.
Timings are written for Hima Steam. With another rice, adjust the soak and boil to the grain.
