YAKHNI PULAO

Ingredients

- 1 lb Meat (lamb or goat)
- 1 inch Ginger
- 4 Green Chili
- 1 inch Cinnamon
- 2 tsp Coriander Seeds
- taste to Salt
- 4 cups Water
- 2 cups, basmati Rice
- 3 tbsp Ghee
- 1 large Onion
- 2 inch Cinnamon
- 6 Cardamom

Instructions

3. Peel and quart onion. Cut chilies into big slices. Put all the ingredients from onion to salt (before rice) in a muslin bag.

4. 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.

5. FOR RICE: Wash and drain rice. Grind garlic and ginger to a fine paste.

6. 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.

7. Add mutton from Yakhni and curd, fry till brown. Add rice, salt and fry for 5 minutes.

8. 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.

9. Garnish with browned onions and sliced eggs.