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Recipes in English >> Rice / Biryani / Pulao Recipes >> Mutton Yahkni Pulao

	Mutton 1 kg
	Salt to taste
	Garlic 1 bunch
	Ginger 1 piece (small)
	Aniseed (saunf) 1/2 tsp
	Coriander seeds 1 tsp
	Black cumin 1/2 tsp
	White cumin 1/4 tsp
	Wrap the spices in a piece of muslin and tie with a string

Prepare the stock

Pour 10 cups of water into a pan and add ginger, garlic, salt, mutton and the muslin bag, bring to a boil. Let it simmer till the mutton gets tender, sieve the mixture separating the meat pieces. (Do not open the muslin bag just press it firmly to extract all the spices juice from it.)

	Long grain rice 1 kg
	Onions 2 medium size, thinly sliced
	Green chilies 4
	Yogurt 2 tbsp
	Green chilies 4
	Cardamoms 4
	Cooking oil 1 cup
	Stock (mutton) 8 cups

• Heat oil in a heavy based pan. Fry onions until they are golden brown. Remove half from the pan and place on absorb ant paper, add yogurt, cardamoms and green chilies in the remaining half and stir for a few minutes.
• Then add mutton pieces and fry for about 5 minutes. Add stock to it and cover. When it begins to boil, add rice and salt. Stir gently to mix all the ingredients. Cover with a tight fitting lid. Lower the heat and allow cooking for 8-10 minutes, until rice is tender but firm.
• Place the pan on a heavy griddle (tava) and let it cook for 10-15 minutes.
• Sprinkle friend onions on it.