Mutton and Green Lentil Pulao

Add the mutton and 1 tbsp salt, then saute for several minutes until lightly browned. Stir in the chopped tomato, coriander powder, turmeric powder, Kashmiri chili powder, and the ginger-garlic-chili paste.

Cook the mutton until tender and the oil begins to separate from the masala. If using a pressure cooker, cook until the meat is soft; if using a regular pot, add a little water as needed and simmer until tender. Add the potatoes and cook on low heat for 5 minutes.

Transfer the mutton curry to a large heavy pot if needed. Add the soaked rice and par-cooked lentils, then gently mix. Pour in 4 1/2 cups water, add the remaining 1 tbsp salt, and bring to a steady simmer over medium heat. Taste and adjust seasoning if needed.

When most of the liquid has been absorbed, cover the pot tightly and cook on low heat for 10 minutes. Turn off the heat and let the pulao rest, covered, for another 10 minutes before opening. Fluff gently and serve hot with a simple onion, tomato, cucumber, chili, lemon, and coriander salad.