Yakhni pulao

Method

1. Put the meat, water, onion, garlic, ginger and salt in a large pot. Tie the coriander seeds, fennel seeds, peppercorns and black cardamom in a square of muslin, or drop them in loose, and add them. Bring to the boil, skim, then cover and simmer for 1½ hours until the meat is tender. Lamb needs about 1 hour.

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2. Rinse the rice until the water runs almost clear and soak it for 30 minutes.

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3. Strain the stock and keep the meat. Throw away the onion, garlic, ginger and spices. You need 800ml of stock; top up with water if needed.

4. Heat the oil in a wide, heavy pot and fry the onion for 10 minutes until golden. Add the cumin, cardamom, cloves and cinnamon for 30 seconds, then the meat, tomatoes, green chillies and yoghurt. Cook for 8 to 10 minutes until the tomatoes break down.

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5. Pour in the hot stock and bring to the boil. Taste it: it should be a little saltier than soup. Add the drained rice and the garam masala and boil uncovered on a medium-high heat for 8 to 10 minutes, until the stock has dropped below the rice and little holes appear on the surface.

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6. Cover tightly, with a tea towel under the lid, and cook on the lowest heat for 15 minutes. Rest off the heat for 5 minutes, then fluff gently with a fork.

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