In Parsi cooking, a pulao usually implies rice cooked with meat or fish, but this simple pulao is made with meat stock scented with aromatics. It makes a nice accompaniment to the bhujelu gos or any grilled meat.
1 ½cups homemade chicken stock or commercial chicken or lamb broth
Place the stock in a small saucepan over medium heat. Unless your stock is made with ginger and garlic, add the paste to the stock and simmer gently about 15 minutes.
Heat the ghee over medium heat in a medium saucepan with a tight-fitting lid. Add the onion, peppercorns, and cassia leaf and cook the onions to the verge of browning, stirring occasionally. Add the ri