Matschgand Pulao with Kashmiri Girda

Instructions

1. 1

   Prepare the Rice and Saffron

   • Wash the basmati rice under running water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside.
2. 2

   Make the Mutton Koftas (Matschgand)

   • In a large bowl, combine the minced mutton, 1.5 tsp fennel powder, 1 tsp ginger powder, garam masala, 0.25 tsp asafoetida, and 1 tsp salt.
   • Knead the mixture vigorously with your hands for 5-7 minutes until it becomes smooth, sticky, and paste-like. This is crucial for tender koftas.
   • Lightly grease your palms with oil. Divide the mixture and shape it into 12-16 small, oblong koftas, about 1.5 inches long.
3. 3

   Prepare the Spiced Yogurt Base

   • In a separate bowl, ensure the yogurt is whisked until completely smooth to prevent curdling.
   • Add the Kashmiri red chili powder, turmeric powder, 1 tsp fennel powder, and 1 tsp ginger powder to the yogurt. Mix well to form a uniform paste.
4. 4

   Cook the Koftas in Gravy

   • Heat the mustard oil in a heavy-bottomed pan or handi over medium-high heat until it just starts to smoke. Immediately reduce the heat to low and let it cool slightly.
   • Add the whole spices: cinnamon stick, black and green cardamoms, cloves, and shahi jeera. Sauté for 30 seconds until fragrant.
   • Add the remaining 0.25 tsp of asafoetida.
   • Slowly pour in the spiced yogurt mixture, stirring continuously and vigorously for 2-3 minutes on low heat to prevent splitting.
   • Continue cooking until the oil begins to separate from the yogurt base. Gently place the mutton koftas into the gravy.
   • Add 1 cup of hot water and the remaining 1.5 tsp of salt. Stir gently and bring to a simmer.
   • Cover the pan and cook on low heat for 15-20 minutes, allowing the koftas to cook through and become firm.
5. 5

   Assemble and Dum Cook the Pulao

   • Add the drained basmati rice to the pan with the koftas and gravy. Gently mix, being careful not to break the koftas.
   • Pour in the remaining 2.5 cups of hot water. The water level should be about an inch above the rice.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Once boiling, reduce the heat to the absolute lowest setting. Drizzle the saffron milk and the 2 tbsp of ghee evenly over the rice.
   • Cover the pan with a tight-fitting lid. For a better seal (dum), you can wrap the lid in a clean kitchen towel.
   • Cook on dum for 18-20 minutes without opening the lid.
6. 6

   Rest and Serve

   • 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.
   • Open the lid and gently fluff the rice with a fork.
   • Serve the Matschgand Pulao hot, garnished with fried onions if desired.