Spiced Meatball Pulao

Method 7 steps

1. 01

   Mix the ground meat with garam masala, half the ginger garlic paste and 1/2 tsp salt. Roll into 1 inch meatballs.

2. 02

   Heat the ghee in a heavy pot and fry the onions over medium heat for 15 minutes, until deep golden. Remove half for garnish.

3. 03

   Brown the meatballs in the same pot for 5 minutes, turning gently, then lift them out.

4. 04

   Add the cinnamon, cardamom, cloves and cumin to the pot for 30 seconds, then the remaining ginger garlic paste for 1 minute.

5. 05

   Add the drained rice and stir for 2 minutes to coat. Pour in the hot stock, season with salt and bring to a boil.

6. 06

   Nestle in the meatballs and chilies, drizzle over the saffron milk, cover tightly and cook on the lowest heat for 18 minutes, until the rice is tender and the liquid absorbed.

7. 07

   Rest 10 minutes off the heat, fluff gently with a fork and scatter the reserved fried onions on top.

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