Servings: 6-8

Time: 1 hour 30 minutes

Ingredients

  • 3½ cups long-grain basmati rice
  • 2 lbs halal mutton
  • 3 medium onions, sliced
  • ½ cup oil
  • 2 tablespoons yogurt
  • 1 tablespoon ginger-garlic paste
  • 5-6 garlic cloves
  • 2-inch piece of ginger
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds
  • 4-5 cloves
  • 4-5 green cardamoms
  • 1 black cardamom
  • 1 cinnamon stick
  • 5-6 black peppercorns
  • 1 tablespoon fennel seeds
  • 2-3 bay leaves
  • 1 tablespoon whole coriander seeds
  • 1 small piece of mace
  • 5 cups water
  • 1 tablespoon kewra water (pandanus water)
  • Fried onions (for garnish)
  • For the Raita
  • 2 cups yogurt
  • 1/2 teaspoon cumin powder
  • 1 green chili finely chopped
  • 1 small cucumber finely chopped
  • 1 small onion finely chopped
  • 1 small tomato finely chopped
  • 1 tablespoon fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon red chili powder
  • water as needed

Step 1

Soak 3½ cups of basmati rice for 30 minutes.

Step 2

In a pressure cooker, add the mutton, 5 cups of water, whole spices, whole ginger, garlic, and 1 onion. Bring to a boil and cook for 4-5 whistles, approximately 15-20 minutes. After cooking, strain the broth, discarding the onion, whole spices, garlic, and ginger, and set the meat and broth aside.

Step 3

In a separate pot, heat the oil and fry the sliced onions until golden brown. Set some aside for garnish. In the same pot, add the ginger-garlic paste and sauté for a minute. Add the boiled meat and sauté briefly.

Step 4

Pour in the reserved broth, adding water if needed, and bring to a boil.

Step 5

Once boiling, add the soaked rice, ensuring the water level is about 1 inch above the rice. Add the salt.

Step 6

Cook on high heat until the water evaporates. Then reduce the heat and simmer for an additional 5-6 minutes.

Step 7

Drizzle with some kewra water, garnish with the remaining fried onions, cover, and simmer for another 10-12 minutes.

Step 8

Let it rest for 10 minutes, then fluff and serve hot with raita.

For the Raita

In a bowl, whisk the yogurt until smooth and creamy. Add a little water depending on your preferred consistency. Stir in the cumin, salt, and red chili powder. Add the cucumber, onion, tomato, green chili, and fresh cilantro. Mix everything well. Serve chilled with Yakhni Pulao.