Kid Goat Pilaf Cooked in Spiced Meat Stock

(Parcha Pulao)

In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture.
Parcha is the delicate, well-marbled flesh of the ribs—but Lucknow cooks add other cuts to this dish, too, for variety. This recipe also uses the dum technique of gentle streaming.