Mutton Yakhni Pulao Recipe

INGREDIENTS:

• Basmati rice = 3 cups
• Mutton = 3/4 kg
• Red chili powder = 1 tablespoon
• Fennel seeds = 2 teaspoons
• Black cardamom pods (badi elaichi) = 2
• Green cardamoms = 2
• Coriander seeds = 4 teaspoons
• Onion, sliced lengthwise = 1/2
• Oil = 10 tablespoons
• Bay leaves = 2
• Cinnamon stick (2.5 cm) = 1

COOKING INSTRUCTIONS:

• Gently wash and soak the rice in water. Set aside.
• Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water.
• Cook till tender, about 20 minutes.
• Remove all the spices and strain the stock.
• The stock should measure six (6) cups.
• Add water if the stock is not sufficient. Set aside.
• Keep the mutton pieces separately.
• In a heavy bottomed vessel, heat the oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown.
• Add the mutton and fry for a few minutes.
• Add the stock.
• Stir in the rice gently, ensuring that it does not break.
• Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
• Serve the hot Mutton Yakhni Pulao with plain yogurt and enjoy.