• 1kg Mutton
• to taste Salt
• one bunch Garlic
• one small piece Ginger
• 1/2 tea spoon Aniseed (saunf)
• one teaspoon Coriander seeds
• 1/2 teaspoon Black cumin
• 1/4 teaspoon White cumin Wrap all of the above motioned spices except meat, ginger, garlic and salt in a piece of cloth like muslin and tie a knot so that they do not leak out of it.
• 1 kg Long grain rice
• two medium sized, thinly sliced Onion
• 2 tablespoons Yoghurt
• 4 Green chilies
• 4 Cardamoms
• one cup Cooking oil
• 8 cups Mutton stock

For yakhni (mutton stock):
Get a pan and pour 10 cups of water into it adding meat, ginger, garlic, salt and muslin cloth wrapped spices in it. Let it boil till the mutton becomes tender.

Separate meat pieces, filter the mixture and take mutton stock or yakhni in a pot.

Press muslin cloth gently so that all of the juice of spices comes out. Never let the spice drop into yakhni.

For pulao:
Take a solid base pan put sliced onion and oil in it and sauté onions until they become golden brown. Take out half of the onion and spread on a paper so that the excessive oil is absorbed.

In remaining onions add yoghurt, cardamom and green chilies and stir for a few moments. After that add meat pieces and fry for about five minutes.

Then add yakhni or mutton stock you made and cover with a tight cover. When it begins boiling add rice and salt and dim the flame letting rice cook.

Cover the pan tightly; allow cooking for 8-10 minutes. Make sure that the rice is tender but firm in their posture.

Place the pan on a heavy griddle (tavva) for 15 minutes. Sprinkle fried onions at last and serve hot along with raita and salad.

by Pak101.com (few years ago!) / 1819 views