Mutton Pulao

Step-by-step cooking method

1. 1

   Set up the stock pot

   Medium then low10–15 minutes

   Put bone-in goat or sheep meat meat, water used to make yakhni water, onion, quartered onion, ginger, sliced ginger, garlic cloves garlic, and fine salt salt into a saucepan. Tie coriander seeds coriander, fennel seeds fennel, whole black pepper peppercorns, black cardamom pods black cardamom, green cardamom pods green cardamom, cloves cloves, cinnamon stick cinnamon and bay leaf bay leaf in a loose muslin potli; submerge it. Bring to a boil, then skim foam and reduce to a gentle simmer.

2. 2

   Simmer until the meat is tender

   Low65–100 minutes

   Cook partially covered at a quiet simmer for approximately 65–100 minutes; turn meat periodically and add small amounts of hot water if needed to prevent drying. Meat should yield to a fork without resistance. Verify doneness independently of elapsed time; Reserve any rendered surface fat as an optional, measured addition only; do not assume it all remains.

3. 3

   Separate meat and measure the broth

   No heat5–10 minutes

   Lift out tender meat and remove the potli. Strain stock; skim floating fat if preferred. Measure strained yakhni measured for rice stock for the rice. If there is less, supplement with boiling water, only if broth is short boiling water (base quantity zero, actual amount varies) to the same final amount; if much more, reserve it separately. Do not add the original full stock water again.

4. 4

   Soak the rice and brown onions

   Medium12–16 minutes; soaking overlaps

   Rinse and soak aged basmati rice, dry rice for 30 minutes while stock simmers, then drain. Heat neutral cooking oil oil in a wide heavy pot; brown onion, thinly sliced sliced onion over medium heat until golden, 10–15 minutes, stirring often. Add cumin seeds cumin for the final 30 seconds.

5. 5

   Coat meat and start the rice

   Medium-high4–6 minutes

   Gently turn the cooked meat through golden onions for 2–3 minutes. Add drained rice, strained yakhni measured for rice of the strained stock, and optional green chillies, slit slit chillies. This is a measured transfer, not extra stock. Taste the cooking liquid for seasoning. Bring to a brisk simmer without breaking the rice.

6. 6

   Steam rice on low heat

   Medium then very low15–22 minutes

   Let the liquid fall to just below rice level, then cover tightly and reduce to the lowest heat, preferably over a diffuser. Steam 10–15 minutes. If rice remains firm and dry, sprinkle hot water a tablespoon at a time rather than using a universal rice ratio. Avoid stirring the pot.

7. 7

   Rest, check and serve

   Off10 minutes

   Turn off heat and rest covered 10 minutes. Check no hard rice core remains, fluff gently from the edge, inspect for stray bone pieces and serve with raita and sliced salad (not included in nutrition).