Mutton Yakhni Pulao, Cucumber Raita and Kachumber Salad

Instructions

1. 1

   Preparation

   • Rinse the basmati rice under cool water until the water runs clear. Soak it in plenty of water for 30 minutes.
   • Take a small piece of muslin cloth. Place the fennel seeds and coriander seeds inside and tie it tightly to create a spice bag (potli).
   • In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
2. 2

   Cook the Mutton Yakhni (Broth)

   • In a pressure cooker, combine the mutton pieces, 1 liter of water, the prepared spice potli, chopped ginger, crushed garlic cloves, quartered onion, bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, black peppercorns, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the mutton is 80% tender.
   • Allow the pressure to release naturally. This ensures the mutton remains succulent.
3. 3

   Strain and Measure the Yakhni

   • Once the pressure has released, open the cooker. Carefully strain the contents through a fine-mesh sieve into a large bowl.
   • Separate the cooked mutton pieces and set them aside. Discard the spice potli and the whole spices.
   • Measure the strained broth (yakhni). You need exactly double the volume of your rice. For 1.5 cups of rice, you need 3 cups (750 ml) of yakhni. If you have less, top it up with hot water. This step is crucial for perfectly cooked rice.
4. 4

   Prepare the Pulao Base

   • Heat ghee in a heavy-bottomed pot or handi over medium heat.
   • Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp (birista).
   • Remove half of the fried onions with a slotted spoon and set them aside for garnishing.
   • To the remaining onions in the pot, add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until fragrant.
5. 5

   Assemble and Cook the Pulao

   • Add the reserved mutton pieces to the pot and sauté for 2-3 minutes to coat them in the masala.
   • Lower the heat and add the whisked dahi. Stir continuously for 2-3 minutes until the dahi is well incorporated and you see oil separating at the edges.
   • Drain the soaked rice completely and add it to the pot. Gently fold it in for 1 minute, being careful not to break the long grains.
   • Pour in the measured 3 cups of yakhni and the remaining 1 tsp of salt. Stir gently once to combine everything.
6. 6

   Dum Cooking and Serving

   • Bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to the absolute lowest setting. Drizzle the saffron-infused milk and kewra water (if using) over the rice.
   • Cover the pot with a tight-fitting lid. You can place a heavy object on top or seal the edges with foil to trap the steam ('dum').
   • Cook on low heat for 15-20 minutes, without opening the lid, until all the yakhni is absorbed and the rice is fluffy.
   • Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This allows the grains to firm up.
   • Gently fluff the pulao with a fork. Garnish with the reserved fried onions and serve hot with your favorite raita.