Yakhni Pulao — Mutton Shoulder Stock Rice

Ingredients

• 2 lb Mutton Shoulder, in large chunks
• 2 cups basmati rice, soaked 30 minutes
• 5 cups water
• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp black peppercorns
• 6 cloves
• 2 black cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 3 onions, sliced
• 5 tbsp ghee
• 2 tbsp ginger-garlic paste
• ½ cup yogurt
• 2 green chilies

Method

1. Tie the coriander, fennel, peppercorns, cloves, black cardamom, cinnamon, and bay into a piece of muslin. Simmer this bundle with the Mutton Shoulder, one quartered onion, and the water for 45 minutes until the meat is tender. Strain and reserve exactly 3½ cups of the yakhni.
2. Fry the remaining sliced onions in the ghee until golden brown, 12 minutes, then lift out half for later.
3. Add the ginger-garlic paste and the cooked meat and brown the pieces properly in the ghee, 5 minutes. Stir in the yogurt off the heat, then return and cook until the fat separates.
4. Add the drained rice and stir gently for a minute to coat every grain, then pour in the reserved yakhni and add salt and green chilies. Taste the liquid — it should be slightly saltier than you want the finished dish.
5. Boil uncovered until the liquid drops to the level of the rice, then cover tightly, drop to the lowest heat, and steam 15 minutes. Rest 10 minutes off the heat.
6. Fluff with a fork from the edges inward, top with the reserved onions, and serve with raita.