Stock Palao

Ingredients:
Rice ____________________________________2 ½ cups
Onions (finely sliced)________________________ 3
Green chillies _____________________________4
Ginger / garlic paste ________________________1 tbsp
Yogurt __________________________________3 tbsp
Green cardamoms __________________________4-5
Salt_____________________________________to taste
Oil______________________________________1 cup

Stock Ingredients:
Mutton___________________________________1kg
Garlic____________________________________1 pod
Onions ___________________________________4
Fennel seeds _______________________________½ tbsp
Black cardamoms ____________________________4
Coriander seeds _____________________________2 tbsp
White cumin seeds ___________________________½ tbsp
Water ____________________________________4 cups

Method:

• • Put mutton, peeled whole onions, garlic pod, and water in a pot to make stock. Put coriander seeds, fennel cumin seeds and black cardamoms in a muslin cloth; tie it up in a knot and leave it in the stock pot. When mutton becomes tender, remove it from stock. Sieve the stock and set it aside. In a separate pot, heat oil and fry the sliced onions. When they turn golden, take out half of them and pit them aside. Add ginger / garlic paste, green cardamoms, green chillies and yogurt in the remaining onions. Fry for five minutes and then add stock. When stock comes to a boil, add soaked rice and salt. Cook rice till it is almost ready and all the water has dried up. Put the pot on a tawa and keep on dum.

• • When steam starts to rise, take the rice out in a dish and garnish with fried onions. Serve with reaita.