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RAAN DAMPUKHT PULAO

Slow cooked lamb/mutton leg on a bed of rice
In the picture above I have used only ½ lamb leg.
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Ingredients
  

  • 1 lamb/mutton leg 
  • Prepare the leg by making an inch deep and about an inch lengthwise cuts
  • 3 tsp salt
  • 2 tsp Cumin seeds powder (coarse)
  • 2 tsp Red chilli powder
  • 1 tsp Haldi powder (turmeric)
  • 2 tsp white pepper powder
  • Use water to make a paste and apply it to the leg reaching inside the cuts in the leg. It does not need to be marinated for long as it is going to be slow cooked which will help the spices to penetrate through the meat.

For the potli (a small pouch made of muslin cloth to go in the pot)

  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 3 cloves garlic
  • Place all these ingredients in the muslin cloth and tie a knot tightly.
  • 4-6 fresh green chilli
  • 3-4 lemon slices

For the Rice: 

  • 1 kg rice (basmati rice)
  • Wash and soak the rice for about half an hour
  • 100 ml cooking oil
  • 2 medium size onion sliced
  • 3 medium size tomatoes (grind to a paste)
  • 1 ½ tsp salt
  • 2 tsp red chilli powder
  • 2 tbsp ginger garlic paste
  • Whole garam masala-
  • 6-8 cloves
  • 8-10 peppercorns
  • 4 black cardamom
  • 6 green cardamom
  • 3 small cinnamon sticks
  • 2 bay leaves
  • 2 tsp zeera (cumin seeds)

Instructions
 

  • In a big pot fill in water for about two inches from the bottom. Place a sieve in it and rest the lamb leg on it. Spread the fresh chilli and lamb slices on the leg and drop the potli in the pot. The idea is to steam cook the leg piece. Cover the pot and leave it on high flame for about 10 minutes. When it’s filled with steam, lower the flame and let it cook in the steam for about 2 hrs on a low flame. Make sure the pot is air tight. Use aluminium foil with the lid for the purpose. I normally place something heavy on the lid as well. Check if the meat is soft and tender after about one and a half hour. The water released by the meat will be collected at the bottom of the pot. This will be used for the rice.
    Now place the leg piece in a tray and cover it with aluminium foil. Place it in a preheated oven at 200°c for about 15 minutes. Be careful not to be left in the oven for longer than needed otherwise the meat will get dried up. The last step could be done just before serving.
  • In a separate pot fry onions golden brown in the cooking oil. Add the whole gram masalas and the ginger garlic paste. Now put the grind tomatoes, salt and chilli powder. Remember there will be some salt in the water that has been released from the meat. Fry this masala for about 4-5 minutes. Add the water from the meat and let it boil. Once it starts boiling add the rice. At this point, you might need to add some more water to cook the rice. Water should be an inch above the level of rice. Also taste the salt at this point, adjust if needed. Let it boil on high flame for 5-6 minutes, stir gently once or twice. When there’s just little water left cover it tight and cook on low flame in steam. Again, use aluminium foil or a damp muslin cloth to cover tightly. This will help to give the desired texture of rice. Leave it for about 20 minutes and then switch off the flame. 
  • Let it rest for about 10 minutes before serving to get best results.
    In a serving plate serve rice and place the leg piece on it. 
    Serve with raita!