Mutton Pulav with Aromatic Stock

Blend the masala paste. Grind the coriander leaves, garlic, ginger, green chilies, and cumin seeds into a smooth paste, adding a little water if needed.

Heat the oil in a large heavy pot. Add the sliced onion, cloves, cardamom, black peppercorns, bay leaves, cinnamon, and cumin seeds. Fry until the onion turns golden brown. Stir in the ground masala paste and cook for about 5 minutes, until the raw smell disappears and the oil begins to separate.

Add the potatoes and peas and mix well. Cover and cook for 5 minutes. Return the cooked mutton to the pot, pour in the strained stock, and stir to combine.

Add the soaked rice and bring everything to a gentle boil. Taste the liquid and adjust the salt if needed. Cover and cook over medium heat until the rice has absorbed most of the stock.

Gently mix the rice once, then cover the pot tightly again. If desired, place a clean cloth under the lid to trap steam. Cook on low heat for about 10 minutes, then turn off the heat and let the pulav rest without opening the lid.

Meanwhile, make the salad by mixing the onion, tomato, cucumber, green chili, coriander leaves, lemon juice, and salt in a bowl. Fluff the pulav, garnish with fried onions if using, and serve hot with the fresh salad.