– Wash the rice thoroughly and soak it in water for 20–30 minutes. Drain and set aside.
– Tie the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon in a small piece of muslin cloth to make a spice pouch (potli).
– Heat the oil in a heavy-bottomed pot. Add the sliced onions and fry until golden brown. Remove half the onions and keep aside for garnish.
– Add the meat to the remaining onions in the pot. Stir in the ginger & garlic paste, bay leaves, green cardamoms, and black cardamoms.
– Cook the meat on medium heat until it changes color, then add 8 cups of water along with the spice pouch and salt.
– Cover and let it simmer until the meat is tender and the stock is flavorful (about 45 minutes to 1 hour).
– Remove the spice pouch. Measure the stock — for 1 kg rice you should have about 6–7 cups of liquid in the pot. Adjust with hot water if needed.
– Add the soaked and drained rice to the boiling stock. Stir gently once.
– Cook on high heat until the water is almost absorbed and small holes appear on the surface of the rice.
– Lower the heat to minimum, cover the pot tightly, and let it steam (dum) for 15–20 minutes.
– Garnish with the reserved fried onions, fresh coriander, and green chilies.
– Serve hot with raita and salad.