Mutton Yakhni Pulao

Steps

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1. Put the mutton, half an onion, ginger, garlic, bay leaves, cardamom, cloves, cinnamon, peppercorns, salt and 1 litre of water in a heavy pot. Bring to a boil, skim the foam, then cover and simmer on low for about 1 hour, until the mutton is tender.
   ⏱ Making the yakhni · 60 min

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2. Strain the stock into a jug and keep the mutton pieces aside. Measure out 600 ml of stock (top up with hot water if short). Discard the whole spices.
3. Heat the ghee in a wide heavy pot and fry the sliced onion for about 8 minutes until deep golden. Take out half for garnish.
   ⏱ Frying the onion · 8 min

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4. Add the mutton pieces, whisked yogurt, green chillies and cumin to the pot and fry on medium-high heat for 5 minutes until the yogurt dries and the meat smells roasted.
   ⏱ Frying the meat · 5 min

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5. Pour in the 600 ml of hot stock, add salt and bring to a boil. Drain the rice (rinsed and soaked for 30 minutes while the mutton simmers), add it, and cook uncovered on medium-high heat for about 6 minutes, until the water level drops to the rice.
   ⏱ Boiling the rice · 6 min

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6. Cover tightly with a lid and cook on the lowest heat for 12 minutes without opening it.
   ⏱ Steaming (dum) · 12 min

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7. Turn off the heat and rest the pot, still covered, for 10 minutes. Fluff the rice gently with a fork, scatter the fried onion on top and serve with raita.
   ⏱ Resting · 10 min

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