Yakhni Pulao

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Recipe

Ingredients

1 cup	basmati rice
300 grams	mutton pieces
1 medium	onion, thinly sliced
1 cup	yogurt
1 inch	ginger, sliced
4 cloves	garlic
2 tablespoons	ghee
1	bay leaf
4	green cardamoms
4	cloves
1	cinnamon stick
1 teaspoon	cumin seeds
1 teaspoon	black peppercorns
1 teaspoon	fennel seeds
1	star anise
1 teaspoon	salt
1	green chili, slit
2 cups	water
1 tablespoon	fresh coriander, chopped
1 tablespoon	fresh mint leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes, then drain.
2. 2 In a pot, heat ghee and add bay leaf, green cardamoms, cloves, cinnamon stick, cumin seeds, black peppercorns, fennel seeds, and star anise.
3. 3 Once the spices start to crackle, add the sliced onions and sauté until golden brown.
4. 4 Add ginger and garlic, sauté for another minute.
5. 5 Add mutton pieces and fry until they are browned on all sides.
6. 6 Whisk the yogurt and add it to the pot, stirring continuously to avoid curdling.
7. 7 Add salt and slit green chili, mix well.
8. 8 Pour in 2 cups of water, cover, and let it simmer until the mutton is tender.
9. 9 Once the mutton is cooked, add the soaked and drained rice to the pot.
10. 10 Gently mix and ensure the rice is evenly distributed.
11. 11 Cover the pot and cook on low heat until the rice is fully cooked and all the water is absorbed.
12. 12 Garnish with chopped coriander and mint leaves before serving.