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Long grain basmati rice cooked with lambs and made more delicious with conventional Indian spices - the exquisitely tasty Lamb Pulao is a non-vegetarian's first preference.

  • 1 kilogram of Mutton (meat cut into 1" cubes0) 
  • Salt (to taste) 
  • 1 bunch of Garlic (Lehsan) (peeled) 
  • 1 small piece of Ginger Root (Adrak) (peeled & thinly sliced) 
  • ½ tsp. of Aniseeds (Sounf) 
  • 1 tsp. Coriander Seeds (Dhania) 
  • ½ tsp. Black Cumin Seeds (Kaala Zeera) 
  • ¼ tsp. White Cumin Seeds (Sufaid Zeera) 

Stock:

  • 1 kilogram of Long Grain Basmati Rice 
  • 2 medium Onions (thinly sliced) 
  • 2 tbsp. Plain Yogurt 
  • 4 Green Chillies (Hari Mirch) 
  • 4 Cardamom Pods (Choti Ilaichi) 
  • 1 cup Dalda Oil or any other Cooking Oil 
  • 8 cups of Mutton Stock 

Combine all of the first ingredients in a muslin cloth and tie it with a string.

Prepare Stock:
Pour 10 cups water into a pan and to it add: ginger, garlic, salt, mutton, and the muslin cloth and bring to a boil. Let simmer and cook until mutton is well tender. Sieve the mixture by separating the meat. (Do not open the muslin bag - just squeeze it firmly to extract all juice from it.)

Prepare Yakhni:

  • Heat oil in a heavy based pan. Fry onions until golden brown. Remove half onions from pan and place on paper towel. Add yogurt, cardamom pods, and green chillies in the other half of onions. Saute for a few minutes. 
  • Add mutton and fry for about 5 minutes or so. Add stock and cover. When it comes to a boil add rice and salt. Stir gently to mix all ingredients. Cover with a tight fitting lid. 
  • Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm. 
  • Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. Finally sprinkle fried onions on top. 

Not reviewed yet

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