Kashmiri Pulao

Step 1

Rinse basmati rice in cold water until water runs clear, about 3 passes.

Step 2

Soak saffron in 0.25 cup warm stock for 10 minutes until fragrant and color spreads.

Step 3

Pat meat dry with paper towels. Season generously with salt and pepper.

Step 4

Heat 2 tbsp ghee in a heavy-bottomed 6-quart pot over medium-high until shimmering.

Step 5

Add meat in a single layer. Sear without moving for 3–4 minutes until edges brown.

Step 6

Flip meat and brown the other side, 2–3 minutes. Transfer to a plate.

Step 7

Add remaining 2 tbsp ghee to the pot. Add sliced onions and stir occasionally until golden brown, 6–8 minutes.

Step 8

Stir in ginger-garlic paste and cook until fragrant, about 1 minute.

Step 9

Add whole spices (bay leaves, cardamom, cloves, cinnamon, black cardamom) and stir for 30 seconds.

Step 10

Return meat to the pot. Stir in yogurt until meat is coated.

Step 11

Pour stock and saffron (with soaking liquid) into the pot. Bring to a simmer.

Step 12

Cover and reduce heat to low. Simmer until meat is tender, 20–25 minutes.

Step 13

Stir in rinsed rice, apricots, cashews, and rose water. Taste and adjust salt.

Step 14

Cover again. Increase heat to medium and bring to a boil, then reduce to low.

Step 15

Cook covered until rice is tender and liquid is absorbed, 12–15 minutes.

Step 16

Remove from heat and rest covered for 5 minutes. Fluff with a fork.

Step 17

Serve hot, spooning meat and rice onto plates.