Yakhni Pulao

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 five cups. Add water if the stock is not sufficient. Set aside.
  • Keep the mutton pieces separately.
  • In a heavy bottomed vessel, heat the ghee (or oil), and add the bay leaf and cinnamon.
  • Add half the sliced onions and fry till light brown.
  • Add the mutton and the beaten yogurt and fry for a few minutes.
  • Stir in the rice gently, ensuring that it does not break. Add the stock and cook the rice.
  • Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
  • Heat a little oil in a pan and fry the remaining onions till brown.
  • Sprinkle the fried onions over rice just before serving.
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