Kid Goat Pilaf Cooked in Spiced Meat Stock | Saveur

Name: Kid Goat Pilaf Cooked in Spiced Meat Stock | Saveur
Ingredients: 1 cup usli ghee; 1 1 ⁄ 2 medium red onions, cut crosswise into 1/4"-thick slices; 3" pieces fresh ginger, peeled and coarsely chopped; 15 cloves garlic, peeled and coarsely chopped; 4 lb. kid goat or baby lamb front and/or hind leg and rib bones, cut into 2"-long pieces with marrow exposed; 1 (3") sticks cinnamon; 5 green cardamom pods; 1 ⁄ 2 tsp. black peppercorns; 1 bay leaf; 6 whole cloves; 1 ⁄ 3 cup usli ghee; 1 lb. bone-in pieces kid goat or baby lamb from meaty ribs, loin chops, and neck, cut into 2"-long pieces; 1 lb. boneless hind leg of kid goat or baby lamb, cut into 2" pieces; Salt; 1 ⁄ 2 cup whole-milk yogurt; 1 tsp. saffron threads, crushed into a powder; 3 tbsp. kewra (screw pine) water; 3 1 ⁄ 2 cups basmati rice, preferably aged for 1 year; 8 green cardamom pods; 8 whole cloves; 1 cup milk, scalded; 2 sheets silver leaf, optional

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In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture. This dish uses parcha, the delicate, well-marbled flesh of the ribs.

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Ingredients

1 cup usli ghee
1 1⁄2 medium red onions, cut crosswise into 1/4"-thick slices
3" pieces fresh ginger, peeled and coarsely chopped
15 cloves garlic, peeled and coarsely chopped
4 lb. kid goat or baby lamb front and/or hind leg and rib bones, cut into 2"-long pieces with marrow exposed
1 (3") sticks cinnamon
5 green cardamom pods
1⁄2 tsp. black peppercorns
1 bay leaf
6 whole cloves
1⁄3 cup usli ghee
1 lb. bone-in pieces kid goat or baby lamb from meaty ribs, loin chops, and neck, cut into 2"-long pieces
1 lb. boneless hind leg of kid goat or baby lamb, cut into 2" pieces
Salt
1⁄2 cup whole-milk yogurt
1 tsp. saffron threads, crushed into a powder
3 tbsp. kewra (screw pine) water
3 1⁄2 cups basmati rice, preferably aged for 1 year
8 green cardamom pods
8 whole cloves
1 cup milk, scalded
2 sheets silver leaf, optional