Goshtaba Pulao with Kashmiri Czot

Instructions

1. 1

   Prepare Rice and Saffron

   • Rinse the basmati rice under cold running water until the water is clear. Soak it in fresh water for 30 minutes.
   • In a small bowl, combine the saffron strands and warm milk. Set aside to infuse.
2. 2

   Create the Goshtaba Paste

   • For the most authentic texture, pound the chilled mutton and mutton fat on a stone slab with a wooden mallet until it forms a very fine, sticky, and airy paste. This can take 30-40 minutes.
   • Alternatively, use a food processor. Working in batches, pulse the chilled mutton and fat until a smooth, fine paste is formed. Do not over-process, as this can heat the mixture.
   • Transfer the mutton paste to a large bowl. Add 1 tsp dry ginger powder, 1 tsp fennel powder, 1 tsp green cardamom powder, and 1 tsp salt.
3. 3

   Form the Goshtaba Meatballs

   • Wet your hands with cold water. Knead the seasoned mutton paste for 5-7 minutes, incorporating air to make it lighter.
   • Divide the mixture into 8 equal portions. Roll each portion between your wet palms to form large, smooth, crack-free meatballs.
4. 4

   Cook the Goshtaba in Yakhni

   • Heat 4 tbsp of ghee in a wide, heavy-bottomed pan over medium heat. Add the black cardamoms, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.
   • Reduce the heat to its lowest setting. Slowly pour in the whisked yogurt while stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until it's well incorporated.
   • Stir in the remaining 1 tsp dry ginger powder, 2 tsp fennel powder, asafoetida, and 1.5 tsp salt.
   • Pour in 4 cups of water and bring the mixture to a gentle simmer. Do not bring to a rolling boil.
   • Carefully slide the prepared goshtaba meatballs into the simmering yakhni. Ensure they are in a single layer.
   • Cover the pan and cook on low-medium heat for 35-40 minutes, until the meatballs are firm and cooked through. Gently turn them once halfway through.
   • Once cooked, use a slotted spoon to remove the goshtaba and set them aside. Strain the yakhni through a fine-mesh sieve and reserve the liquid.
5. 5

   Assemble and Cook the Pulao

   • In a separate large, heavy-bottomed pot, heat the remaining 2 tbsp of ghee over medium heat.
   • Add the caraway seeds, bay leaves, and whole green cardamoms. Sauté for 30 seconds.
   • Drain the soaked rice completely and add it to the pot. Gently stir for 2 minutes, being careful not to break the long grains.
   • Measure and pour 3.5 cups of the reserved yakhni over the rice. Bring to a boil.
   • Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 10-12 minutes until the rice is 80% cooked and most of the liquid is absorbed.
6. 6

   Layer and 'Dum' Cook

   • Uncover the pot. Gently arrange the cooked goshtaba meatballs over the partially cooked rice.
   • Drizzle the saffron-infused milk evenly over the top. Sprinkle with half of the fried onions.
   • Seal the pot tightly with a lid, wrapping a kitchen towel around the lid for a better seal. Cook on the lowest possible heat for 15-20 minutes (this is the 'dum' process).
   • Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This allows the flavors to meld and the rice grains to firm up.
7. 7

   Serve

   • Open the lid and gently fluff the rice with a fork. Serve the Goshtaba Pulao hot, garnished with the remaining fried onions.