Munni Ka Behtereen Pulao

Munni Ka Behtereen Pulao

Ingredients: 

White Rice - 3 cups
Goat botiyaan - 7 grams
Whole coriander - 3 tsp. heaped
Aniseed - 2.5 heaped (saunf)
WHOLE garlic ( not cloves)- 1.5
Whole onions - 2 medium size
Onions chopped - 1
Minced ginger - 2 tsp. heaped
Minced garlic - 1.5 tsp.
Yogurt- 1/2 cup
Kewra - 4 tbsp.

Garam Masala:
1 tsp. black pepper (whole
1/2 tsp. clove
1.5 " cinnamon stick
A few Bay leaves (tez path)

Method: 

Put goat pieces in water (7-8 cups of water). Take a small piece of cloth ( preferably malmal) and put whole coriander + aniseed, tie it up and put it in the same water. Add 1.5 whole garlic (not cloves) + 2 whole onions to it. Make sure to take off the outer layer of the onion. Put this on medium heat with the lid on. Once the meat is done, make sure you have at least 6 cups of water remaining. If less add some water but not too much otherwise the flavor will be diluted. Take out the meat; strain the leftover stock and save it. Push it through the strainer to get all the amazing flavors out. In a separate pot, add 1 cup of oil + chopped onions + ginger + garlic. When onions are done, add the meat + yogurt. fry it s bit. Then add whole garam masasla. Cook (Bhoon) it further. Add 1/2 broth from before to bhoon further. When done with bhooning. Add all the broth that was saved. Make sure there is a total of 6 cups of broth for 3 cups of rice. Put rice in the water and let is cook with the lid on for 25 minutes. When rice is done, but a teeny bit of water is left, put it on super low heat for "dum". When done, add kewra. Then fork the rice a bit to mix everything. Leave with the lid on till it is time to EAT!