Leftover Masala Meat Pulao

Instructions

1. Soak the basmati rice in boiling water for 1 hour before cooking
2. In a large saucepan on medium-high heat, add oil and whole spices; cinnamon, cardamom, cloves, star anise, peppercorns and bay leaves, sauté for a few minutes
3. Add the sliced onions to the pan and sauté for 5 minutes, then add the green chillis, curry leaves and salt and continue to cook until the onions are translucent. Add a little water if needed so that the onions do not stick or burn 
4. Add the ginger and garlic to the pan and cook for a couple of minutes
5. Add the diced tomatoes, chilli powder, garam masala, turmeric and coriander powder
6. Tip in the cooked meat, mix well until all heated through
7. Sauté everything together until the oil separates 
8. Drain the rice and add it to the meat in the pan with 1 litre of boiling water
9. Place a tight-fitting lid on the pan, bring to a hard boil, lower the heat to a minimum, and cook the rice for about 10 minutes.
10. Turn off the heat and leave for 10 mins, stir well, mixing the chopped coriander through.
11. Scatter over more coriander leaves and serve with lemon wedges
12. Enjoy!