MUTTON YAKHNI PILAU

Ingredients:

Yakhni (Meat Stock)

 1kg mutton on the bone

 1 onion quartered
 1 fresh tomato quartered
 6 cups/mugs of boiled water or 1 whole kettle (depending on your kettle capacity)
 1.5 tablespoons whole coriander seeds & cumin seeds
 3 black cardamom pods
 2 cinnamon sticks
 1 teaspoon of black peppercorns & cloves
 2 bay leaves
 1 good sized piece of fresh ginger sliced into chunks
 6/7 peeled garlic cloves

Rice Preparation:

 1/2 cup oil

 3 mugs/cups basmati rice - total 750g
 2 medium onions sliced
 3 fresh tomatoes chopped
 1.5 tablespoons salt
 1 tablespoon cumin seeds & coriander powder
 3 bay leaves
 1 cinnamon stick
 2 black cardamom pods
 1/2 teaspoon black peppercorns & cloves
 1 piece each of frozen ginger & garlic
 4 bullet chillies sliced halfway up (optional)

Making meat Stock

1. Add meat to pot with whole spices and ginger garlic. Add the boiling kettle water and mix
through. Bring to a boil then Cook for 45-60 minutes on a medium simmer.
2. Once meat is soft and tender, remove meat from stock and put aside. Strain the stock for a
clear liquid and keep in jug to use later.

Bhuna meat mix (especially important step)

1. Heat oil in pot and fry the whole spices for 30 seconds. Add the onions and fry till a very dark
golden brown.
2. Once onions are dark and caramelised, add chopped tomatoes, ginger & garlic, coriander
powder, salt and 1 ladle of meat stock. Cook for 5 minutes until tomatoes and onions are
soft and broken down.
 3. Add the mutton pieces and bhuna for 10 minutes. Add chillies halfway (optional). Keep
adding stock water if meat sticks. Meat Mixture should look rich and dark brown.

(Fluffy Rice)

4. Add 4 cups of stock water to meat and mix through and bring water to a boil.
5. Add drained rice to pot and gently stir. Put on lid and cook on full power until the water is
gone.
6. Once water cooked away, switch off heat and gently stir with spatula to prevent sticking at
bottom.
7. Lock in heat with a wet tea towel and Either finish it off in 185 degrees oven baking at 10-15
minutes or steam out on the stove top.
8. When finished steaming, gently stir the rice from bottom to top and separate the rice grains.