Rista with Kesar Pulao

Instructions

1. 1

   Prepare the Mutton Mince

   • Ensure the mutton and fat are well-chilled. In a food processor, pulse the mutton pieces and mutton fat until you get a very fine, smooth, and pasty mince. This might take 5-7 minutes. Scrape down the sides frequently.
   • Traditionally, this is done by pounding the meat on a stone with a wooden mallet, which gives the best texture.
   • Transfer the mince to a large bowl. Add 1 tsp salt and the green cardamom powder.
   • Knead the mixture vigorously with your hands for 3-4 minutes until it's very smooth, sticky, and pliable.
2. 2

   Shape and Poach the Meatballs

   • Wet your palms with a little water. Divide the mince mixture into 16 equal portions and roll them into smooth, crack-free balls (about 1.5 inches in diameter).
   • In a wide pot, bring 4 cups of water and 1 tsp of salt to a gentle simmer.
   • Carefully drop the meatballs into the simmering water. Do not overcrowd the pot; cook in batches if necessary.
   • Poach the meatballs for 10-12 minutes until they are firm and cooked through. They will float to the surface when done.
   • Using a slotted spoon, remove the meatballs and set them aside. Strain and reserve the poaching liquid, which is now a flavorful mutton stock.
3. 3

   Prepare the Gravy Base

   • In a heavy-bottomed pan or kadai, heat the ghee over medium heat.
   • Add the whole spices: black cardamoms, green cardamoms, cloves, and the cinnamon stick. Sauté for about 30 seconds until they become fragrant.
   • Add the hing. In a small bowl, mix the Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder with 1/4 cup of water to form a smooth paste.
   • Lower the heat and add the spice paste to the pan. Cook for 3-4 minutes, stirring continuously, until the ghee starts to separate from the masala.
4. 4

   Simmer the Rista

   • Pour about 3 cups of the reserved mutton stock into the pan with the masala. Add 1 tsp of salt and bring the gravy to a rolling boil.
   • Gently slide the poached meatballs into the boiling gravy.
   • Reduce the heat to low, cover the pan, and let the Rista simmer for 15-20 minutes. This allows the meatballs to absorb the flavors of the gravy without breaking.
   • The final gravy should be thin and have a vibrant red color. Check for seasoning and adjust salt if needed.
5. 5

   Rest and Serve

   • Turn off the heat and let the Rista rest, covered, for at least 10 minutes before serving. This helps the flavors to deepen.
   • Serve hot with plain steamed rice, which is the perfect accompaniment to soak up the delicious gravy.