YAKHNI PULAO

INGREDIENTS
1 kg mutton (washed and cut into small pieces) 5 green cardamom pods 2 black cardamom pods 5 cloves 12 black peppercorns 1 star anise 2 tsp coriander seeds 1 tsp cumin seeds 1 large bay leaf 3 onions (finely chopped) 2 onions (finely sliced, to garnish) 3 tbsp ginger-garlic paste 1 piece of cinnamon 5 tbsp oil 2 cups Basmati rice (washed and soaked for 20 minutes) 3 tbsp curd Salt to taste Oil for deep-frying the onions

 

METHOD   Tie the cinnamon, green and black cardamom pods, cloves, peppercorns, star anise, coriander seeds, cumin seeds and bay leaf in a soft muslin cloth and knot it into salt and eight cups of water. Let it simmer till the mutton is almost done. Discard the muslin bag and separate the mutton from the stock. In another heavy-bottomed pan, heat the oil and sauté the finely chopped onions. Once the onions turn golden, mix in the mutton, five cups of rice and yoghurt. After the first boil, cover the pan and let it simmer till the rice is done. Garnish the final dish with fried onions and serve it hot with raita on the side.