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1
Slightly crush the cardamom pods and cloves.
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2
Combine the meat with the whole onion marked with an X, all of the whole spices, salt, ginger, garlic, and water in a large pot.
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3
Simmer everything on a medium-low heat for about an hour.
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4
Keep checking every few minutes after the hour so it does not get too tender.
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5
Do not cook this too much because you will cook the meat again with the rice.
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6
Once it is done to your liking, remove from heat and drain the whole thing in a colander and collect the stock.
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7
Remove onion and ginger and any other spices that are not stuck to the meat.
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8
It is completely up to you at this point.
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9
But DO NOT remove all the spices stuck to the lamb or you will lose the flavor.
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10
Heat oil in a pot/pan and fry the sliced onions on medium heat until they caramelize.
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11
This will take some time but keep your eye on the end product.
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12
After the onions are done, add the rice and keep stirring for a couple of minutes.
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13
Then add the stock along with the meat.
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14
Mix everything, cover the pot with a well-fitting lid and cook on medium heat for around 2025 minutes.
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15
Please do not open the lid while the rice is cooking.
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16
Turn off the heat and let it sit for 10 minutes.
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17
Slowly open the lid and if you have any excess water/stock (I didnt have any!
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18
), remove with a spoon and let sit for a few more minutes.
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19
I served it with tomato-cucumber raita spiced with black pepper.
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20
But next time, I am also going to make some kind of gravy or sauce to complement the pulao.
