Mix the the ginger and garlic pastes, turmeric, chilli and coriander powders, the hung yoghurt and a little salt with the goat mince, massage well and refrigerate overnight or for a few hours.

The next day or 30 minutes before you begin cooking, wash and soak the basmati for 20 minutes in sufficient water. Drain and keep side.

Heat 2 tbsps of ghee in a pan and fry the 2 chopped onions until translucent. Turn up the flame to medium and add the meat.

Allow it to brown quickly without stirring too much (constant stirring will make the meat release all its juices). Cook for 7-10 minutes till the meat is browned on the outside but is still moist and semi cooked. Remove from the pan and set aside.

Add the remaining 2 tbsps of ghee to the same pan, add the whole spices (except the nutmeg powder) , bay leaves and the sliced onions and fry till the onions are a light golden.

Now add the chopped nuts and raisins, sliced garlic and drained rice and gently fry on a low flame for 3-5 minutes.

When the rice and nuts appear lightly toasted, add the fried minced meat, mixing to evenly incorporate the 2 mixtures. Season with salt and powdered nutmeg.

Turn off the heat, stir in the chopped herbs and transfer the raw pulao mixture to the rice cooker.

Add water till it just about covers the pulao (any more water will make it soggy), put on the lid and turn the cooker on.

When the pulao is cooked (about 15 minutes), arrange the pulao on a large platter and serve hot with cucumber raita.