Classic Mutton Pulao

1.Prepare the Yakhni (Mutton Broth): In a large heavy-bottomed pot, add the mutton pieces, 6 cups of water, bay leaf, green cardamoms, cloves, cinnamon stick, black cardamom, cumin seeds, fennel seeds, coriander seeds, black peppercorns, sliced ginger, whole garlic cloves, sliced onion, and 1 tsp salt.

2.Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer gently for 40 to 45 minutes, or until the mutton is tender and cooked through.

3.Strain the broth through a fine sieve into a bowl, reserving the liquid (yakhni) and the cooked mutton pieces separately. Set both aside.

4.Cook the Pulao: Heat ghee or oil in a heavy-bottomed pot over medium heat.

5.Add the bay leaf, cinnamon stick, and green cardamoms. Sauté the whole spices for about 1-2 minutes until fragrant.

6.Add the thinly sliced onions and sauté until golden brown, stirring frequently to prevent burning, about 8-10 minutes.

7.Add the ginger-garlic paste and slit green chili. Cook for 2-3 minutes until the raw smell disappears.

8.Stir in the yogurt and cook for 2 minutes, stirring continuously to prevent curdling.

9.Add the cooked mutton pieces to the pot and mix well to combine with the spiced onion mixture.

10.Add the drained basmati rice gently, stirring to coat the rice with the spices and ghee without breaking the grains.

11.Pour in 4 cups of the reserved yakhni broth. Adjust the quantity slightly if needed to just cover the rice and meat mixture.

12.Add salt to taste and sprinkle the garam masala evenly over the top.

13.Increase the heat and bring the mixture to a gentle boil.

14.Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook undisturbed for 15 to 20 minutes, or until the rice is fully cooked and the liquid is absorbed.

15.Turn off the heat and let the pulao rest, covered, for 10 minutes to allow the flavors to meld and the rice to firm up.

16.Garnish & Serve: Fluff the pulao gently with a fork to separate the grains.

17.Sprinkle chopped fresh coriander and mint leaves over the top along with fried onions if using.

18.Serve the Classic Mutton Pulao hot, accompanied by cooling raita or a simple salad for a complete meal.