Mutton Yakhni Pulao Recipe

Tie the fennel, coriander seeds, peppercorns, black cardamom and cinnamon in muslin. Put the potli in a large pot with the mutton, water, halved onion, garlic, ginger and salt and bring to a boil.

Skim off the foam, then simmer partly covered on low heat until the mutton is tender but still holding on the bone.

⏱ 90 min

While it simmers, wash the rice until the water runs nearly clear and soak it.

⏱ 30 min

Lift out the mutton, strain the stock and discard the potli and aromatics. Measure 5 cups of stock, boiling it down or topping up with water as needed.

Heat the oil and ghee in a heavy pot and fry the sliced onion on medium heat until evenly golden brown.

⏱ 12 min

Add the cumin, cloves, cardamom and bay leaves for 30 seconds, then the ginger-garlic paste and mutton. Fry until the meat is lightly browned, add the tomato and yogurt and bhuno until the oil separates.

⏱ 8 min

Pour in the 5 cups of hot stock with the green chillies, salt and garam masala and bring to a rolling boil. It should taste slightly saltier than soup.

Add the drained rice and cook uncovered on high heat until the stock is level with the rice and steam holes appear.

⏱ 8 min

Seal the lid, set the pot on a tawa over the lowest heat and leave on dum.

⏱ 18 min

Rest 5 minutes, then fluff the rice gently from the sides and serve with the meat on top.

⏱ 5 min