Rajasthani Banjara Gosht Pulao

Pound the soaked dry red chillies and garlic cloves together into a coarse, pungent paste.

In a heavy brass pot or pressure cooker, heat the ghee. Add the cracked coriander seeds and let them sizzle.

Add the chilli-garlic paste. Sauté it steadily over high heat until the raw garlic has cooked off and the fat turns a deep red.

Add the raw mutton to the pan and season with salt. Sear it over high heat, turning the pieces, until a browned crust forms and the meat is fully coated in the spiced fat.

Quench the system with a minor fraction of the water payload. Establish a hermetic seal and drive a high-pressure boil for multiple cycles, arresting the process exactly at the 80% tenderization threshold.

Let the pressure release naturally. Open the cooker, turn the heat back to high, and pour in the remaining water. Bring it to a rolling boil.

Add the drained basmati. Fold it through very gently. Keep it boiling uncovered over high heat until the liquid drops below the level of the swelling rice.

Instantly lock the apparatus with a heavy lid. Throttle the heat to its absolute lowest parameter and impose a strict 'Dum' cycle. Sever the heat and mandate an undisturbed stabilization hold prior to service.