Yakhni Pulao – Main

A combination of mutton and rice which is famous in Kashmir.
Time To Prepare: 1 hour No Of Servings: 4

Ingredients:
Yakhni
1 lb Meat (lamb or goat)
1 small Onion
6 flakes Garlic
1 inch Ginger
4 Green Chili
1 inch Cinnamon
6 Cloves
2 tsp Coriander Seeds
to taste Salt
4 cups Water
Rice
2 cups, basmati Rice
4 flakes Garlic
1 inch Ginger
3 tbsp Ghee
1 large Onion
2 tsp Black Cumin Seed (Shahi Jeera)
2 inch Cinnamon
6 Cardamom
8 Cloves
3 tbsp Yogurt
to taste Salt
Garnish
3 sliced hard boiled Egg

Method:
FOR YAKHNI:
1. Wash mutton. Cut into medium pieces.
2. Peel and quart onion. Cut chilies into big slices. Put all the ingredients from onion to salt (before rice) in a muslin bag.
3. In a saucepan, place mutton, the muslin bag, and water and slowly bring to a boil. Simmer gently till the mutton is almost done. Remove bag.

FOR RICE:
4. Wash and drain rice. Grind garlic and ginger to a fine paste.
5. Heat the ghee. Fry the onion to rich brown and remove half for garnishing. Add the ground paste and all the dry spices. Fry for 2 or 3 minutes.
6. Add mutton from Yakhni and curd, fry till brown. Add rice, salt and fry for 5 minutes.
7. Add Yakhni (2 cups, use water if less yakhni) to soften rice. When rice is cooked, steam for about 5 minutes. Make sure not to over boil the rice. Keep on sampling the rice from time to time.
8. Garnish with browned onions and sliced eggs.