|This is an easy way to make rice more exciting. Typically, Pakistani
Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is
Wash meat thoroughly under cold water tap. In a large heavy based saucepan place the meat, spice, salt, onion, ginger, garlic, bay leaves and enough water to cover the meat 2 inches.
Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently, fry to a golden color. Add spices, fry for a minute, add meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required. Add stock to the meat and bring to boil. Place drain rice in it and parboil for 5-8 minutes or until rice are 3\4 cooked. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.