Goat pilaf

Goat pilaf, is similar to lamb pilaf, but has less fat, and I personally think, is more delicious :-)
Yield: serves 6
2 lb/1 kg goat meat with bone, cut into 2 inch pieces
3 cups jeera sambhar rice or sona masoori rice
5 cups boiling hot water
1 Tbsp ginger paste
1 Tbsp garlic paste
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp kashmiri chili powder/ or byadagi chili powder/ regular chili powder
Whole spices - a few green cardamoms, 2 inch stick cinnamon, 6 cloves, 2 bay leaves, a tsp fennel seeds
2 cups onions, chopped
2 cups tomato diced
2 Tbsp fresh lime juice
Salt to taste
2 Tbsp oil or ghee

Soak the raw rice in cold water. Set aside for 30 minutes.

In a cooker pan, add a tsp of oil and ½ cup onion, when it browns, add 1/2 tsp each of ginger and garlic paste. Stir; add the meat, and pressure cook for about 15 minutes, or two whistles. Now this part is tricky, if the meat is tender, the process is not necessary. So use your judgement. If the meat is thick and rubbery, better pressure cook it to 2 pressures. Drain the meat, and keep the broth aside. Set aside.

In the meantime, add ghee into a large, thick bottom cooker or quart pan. Over medium-high heat, add the whole garam masala, and fennel seeds. Stir in the onions, fry to a golden brown.  Add the remaining ginger garlic paste. Cook on medium-high till they are soft and brown. Add tomatoes and cook until they are soft and pulpy. 

Add in the pressure cooked meat. Sprinkle the powders and salt. Cook covered for 4 to 6 minutes.

Measure out the broth and add 5 cups of broth into the meat. If less, add in boiling water to measure up to it. Bring the mixture to a good boil.

Now drain the soaked rice and add it into the bubbling mixture slowly. Let is simmer on high for 3 minutes.

Add lime juice, then, cover the simmering mixture on low heat for the next 10-12 minutes. Stir occasionally, very gently. All the liquid will evaporate. Test to see if the rice is cooked. If it is watery, let it stay on low heat for a few more minutes. The meat should drop off the bone easily, and the rice should be soft and greasy. Turn off the heat. Smear the top of the pilaf with a tsp ghee just before it is served. Serve hot with some raw onion and lime slices. Enjoy!