Mutton Yakhni Pulao

Ingredients

• 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)

Directions

1. 1

   Gently wash and soak the rice in water. Set aside.

2. 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. 3

   Remove all the spices and strain the stock.

4. 4

   The stock should measure six (6) cups. Add water if the stock is not sufficient. Set aside.

5. 5

   Keep the mutton pieces separately.

6. 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. 7

   Add the mutton and fry for a few minutes.

8. 8

   Add the stock.

9. 9

   Stir in the rice gently, ensuring that it does not break.

10. 10

    Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.