Yakhni Pulao with Pineapple Raita

Instructions

1. 1

   Prepare Rice and Mutton

   • Rinse the basmati rice under cool water until the water runs clear. Soak the rice in ample water for 30 minutes.
   • Thoroughly wash the mutton pieces and set them aside.
2. 2

   Make the Yakhni (Mutton Stock)

   • Place all the whole spices (fennel seeds, coriander seeds, bay leaves, black & green cardamoms, cinnamon, cloves, peppercorns) onto a piece of muslin cloth and tie it tightly to create a spice potli (bag).
   • In a pressure cooker, combine the mutton pieces, 1200 ml (5 cups) of water, 1.5 tsp of the salt, ginger powder, and the spice potli.
   • Secure the lid and cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender.
   • Allow the pressure to release naturally before opening the cooker.
3. 3

   Strain the Stock and Prepare for Pulao

   • Carefully remove the cooked mutton pieces from the cooker and set them aside.
   • Strain the stock (yakhni) through a fine-mesh sieve into a large bowl. Squeeze the spice potli firmly to extract all the aromatic juices before discarding it.
   • You should have approximately 960 ml (4 cups) of yakhni. If you have less, top it up with hot water to reach the required amount.
4. 4

   Cook the Pulao Base

   • Heat ghee in a heavy-bottomed pot or handi over medium heat. Add the shahi jeera and let it sizzle for 30 seconds.
   • Add the thinly sliced onions and sauté for 6-8 minutes until they turn a light golden brown.
   • Add the cooked mutton pieces and sauté for another 2-3 minutes to lightly brown them.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from splitting.
   • Drain the soaked rice completely and gently add it to the pot along with the slit green chilies. Mix very gently for one minute, being careful not to break the rice grains.
5. 5

   Dum Cook the Pulao

   • Pour the hot yakhni (960 ml / 4 cups) over the rice and mutton mixture. Add the remaining 0.5 tsp of salt, or adjust to your taste.
   • Gently stir once to combine everything. Increase the heat and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-20 minutes. This 'dum' or steaming process is crucial for fluffy rice.
6. 6

   Rest and Serve

   • Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This allows the grains to firm up and absorb any remaining moisture.
   • Open the lid and gently fluff the rice with a fork to separate the grains.
   • Garnish with fried onions (birista) and fresh mint leaves. Serve hot with a side of cucumber raita.