Mutton Yakhni Pulao

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 5
• 3 cups basmati rice
• 3/4 kg mutton
• 1 tablespoon red chili powder
• 2 teaspoons fennel seeds
• 2 black cardamom pods (badi elaichi)
• 2 green cardamoms
• 4 teaspoons coriander seeds
• 1/2 onion, sliced lengthwise
• 10 tablespoons oil
• 2 bay leaves
• 1 cinnamon stick (2.5 cm)

Recipe

• 1 gently wash and soak the rice in water. set aside.
• 2 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.
• 3 remove all the spices and strain the stock.
• 4 the stock should measure six (6) cups. add water if the stock is not sufficient. set aside.
• 5 keep the mutton pieces separately.
• 6 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.
• 7 add the mutton and fry for a few minutes.
• 8 add the stock.
• 9 stir in the rice gently, ensuring that it does not break.
• 10 cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.