Polao (ending fragment)

Ingredients

• 1.5 powa (approximately 187 ml or 3/4 cup) ghee (Divided — use most for heating the pan and reserve some for frying the whole spices at the end. 1 powa is a traditional Indian measure approximately equal to 125 ml.)
• 0 to taste cassia leaves (Also known as Indian bay leaves (tej patta). Use a small handful. These are not the same as European bay leaves.)
• 0 as required meat (The original recipe does not specify the type or quantity of meat. Use pre-cooked or par-cooked meat of your choice. The recipe implies the meat has already been boiled as part of a prior step, so retain the cooking water.)
• 0 as required rice (The original recipe does not specify quantity. Use raw or par-boiled rice suitable for layered dishes, such as long-grain basmati.)
• 0 to taste raisins (Washed before use.)
• 0 to taste almonds (Washed, peeled, and cut into pieces before use.)
• 0 to taste pistachios (Washed, peeled, and cut into pieces before use.)
• 0 as required water in which meat was boiled (This is the broth or stock left from boiling the meat. Retain it from your earlier cooking step. It adds flavour and helps cook the rice.)
• 0 as required milk (Added along with the meat broth and salt to provide liquid for simmering.)
• 0 to taste salt (Added with the milk and meat water.)
• 0 to taste condensed milk (Added after the rice has cooked. Adds sweetness and richness.)
• 0 to taste curd (Plain yogurt-style curd. Added after rice is cooked.)
• 0 to taste sugar (Added after rice is cooked along with condensed milk and curd.)
• 0 to taste cinnamon (Used whole and fragmented (broken into pieces). Fried in the reserved ghee before adding.)
• 0 to taste cardamom (Used whole. Fried in the reserved ghee before adding.)
• 0 to taste cloves (Used whole. Fried in the reserved ghee before adding.)

Instructions

1. 1Before you begin cooking, prepare your almonds, pistachios, and raisins. Wash the raisins under cold water. Peel the almonds (blanch in boiling water for 1 minute, then slip the skins off) and the pistachios, then cut both into small pieces. Set all three aside on a plate. This step should be done before heating the ghee.
2. 2Measure out 1.5 powa of ghee (approximately 3/4 cup or 187 ml) into a large, deep, heavy-bottomed pan with a tight-fitting lid — a Dutch oven or similar pot works well. Set the pan over medium heat and allow the ghee to melt and become hot, about 2–3 minutes. Once it is fully melted and just beginning to shimmer, remove the pan from the heat entirely and set it on a heatproof surface. You will be building layers directly in this ghee off the heat. Note: Reserve a small portion of ghee (a few tablespoons) for frying the whole spices later in step 6 — either set it aside in a small pan now, or account for it when you measure.
3. 3With the pan off the heat and the ghee still in it, begin building your first set of layers. First, lay cassia leaves (Indian bay leaves / tej patta) flat across the bottom of the pan in a single layer. Next, place a layer of your pre-cooked meat evenly on top of the cassia leaves. Then spread a layer of raw rice evenly over the meat. Finally, scatter a layer of the prepared raisins, almonds, and pistachios over the rice. Work gently and try to keep the layers distinct.
4. 4Repeat the exact same layering sequence as in the previous step, directly on top of the first set. Begin with a layer of cassia leaves, then a layer of meat, then a layer of rice, and finally a layer of raisins, almonds, and pistachios. You should now have two complete sets of layers in the pan.
5. 5Pour the water in which the meat was boiled (your meat broth or stock) over the top layer. Then pour in the milk as well. Season with salt to taste and stir gently just at the surface to distribute the salt — do not disturb the layers below. The liquid should be enough to eventually cook the rice through; if the rice is only just covered, that is typical for this style of dish.
6. 6Place the lid firmly on the pan and return it to the stovetop over the lowest possible heat setting. Allow the polao to simmer gently and undisturbed. Do not lift the lid unnecessarily. The rice needs time to absorb the liquid and cook through. This may take 25–40 minutes depending on the type and quantity of rice used. Check occasionally by gently lifting the edge of the lid — when the rice grains are tender and have absorbed most of the liquid, the rice is done. Do not stir during this stage.
7. 7While the rice is finishing cooking, prepare the spiced ghee. Take the reserved portion of ghee in a small frying pan or saucepan and heat it over medium heat. Add the fragmented (broken) cinnamon pieces, the whole cardamom pods, and the whole cloves. Fry them in the ghee for about 1–2 minutes, stirring, until they become fragrant. Remove from the heat immediately once fragrant — do not let them burn. Set aside and keep warm until the rice is ready.
8. 8Once the rice is cooked (tender and liquid mostly absorbed), remove the lid. Add the condensed milk, the curd, and the sugar directly over the cooked polao. Then pour in the spiced ghee along with all the fried whole cinnamon pieces, cardamom pods, and cloves. Stir the entire mixture vigorously to blend all the ingredients together thoroughly. Make sure the curd, condensed milk, and sugar are evenly distributed throughout.
9. 9Replace the lid on the pan and return the polao to the lowest possible heat — the original recipe specifies the equivalent of glowing charcoal, meaning very gentle, indirect, mild heat. Allow the polao to simmer gently for a few minutes. Keep checking: when there is no remaining liquid or juice at the bottom of the pan, the polao is ready. Remove from heat and serve immediately.