Shahjahani pulav

Steps:

1. Soak saffron strands in lukewarm milk and set aside.
2. Take a bowl. Add almond paste, yogurt, half of ginger-garlic paste, half of coriander powder, half of garam masala, salt, peppercorns, green chilies and mix well.
3. Now add the meat pieces and coat well. Marinate them for couple of hours.
4. Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press The ‘Saute' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
5. Add 6-8 cups of water to the inner cooking pot and allow it to boil. Add the marinated meat pieces. Press cancel.
6. Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
7. Press the ‘Meat’ pre-set menu button in the ROBOCOOK and select ‘Quick’. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking.
8. After Pre-Cooking is done the cooking countdown will appear and starts down from 20 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
9. Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
10. Now TWIST and Open the cooker. Carefully using muslin cloth or strainer separate and collect the stock.
11. Clean the pot and press sauté mode. Add ghee to the inner cooking pot and allow it to melt. 
12. Add 2 cloves, peppercorns, onions and sauté well until the onions turn golden. Now add in the prepared stock and mix well. Cover cook for 2 mins. 
13. Further add in the boiled rice, remaining ginger-garlic paste, salt, 3 cloves, cardamom, cinnamon, required water and cook for some mins. Once done press cancel. Remove and transfer it to another bowl.
14. Clean the pot and press sauté mode. Add ghee to the inner cooking pot and allow it to melt. Add the reserved meat pieces and sprinkle garam masala. 
15. Then add in the remaining ghee, lemon juice, saffron, milk and mix well. Top it with prepared rice and spread to cover meat layer.
16. Once done switch to ‘keep warm or off’ mode. Garnish with coriander leaves and mint leaves. 
17. Shahjahani Pulao is ready to serve with Raitha.