Yakhani Pulao

Ingredients

• 1½ cups pulav basmati rice 
• 750 grams mutton, cut into 2 inch pieces on the bone
• 1 tablespoon coriander seeds
• ½ tablespoon fennel seeds (saunf)    
• 2 tablespoons ghee
• 2 green cardamoms
• 1 black cardamom
• 2-3 cloves
• 6-8 black peppercorns
• 2 inch cinnamon 
• 1 bay leaf
• 2 medium onions, sliced
• Salt to taste
• Pulao
• 2 tablespoons ghee
• 1 teaspoon caraway seeds (shahi jeera)
• 1 bay leaf
• 2 inch cinnamon 
• 2 green cardamoms
• 1 black cardamoms
• 7-8 black peppercorns
• 3-4 cloves
• 2 large onions, sliced
• 1 tablespoon ginger-garlic paste
• 1 cup whisked yogurt
• Salt to taste
• 1 teaspoon garam masala powder
• Fried onions for garnish
• Fresh mint sprig for garnish

Method

1. Take pulav basmati rice in a large bowl, add water and wash it thoroughly 2-3 times. Drain and add sufficient water and set aside to soak for 30 minutes. Drain.
2. Take coriander seeds and fennel seeds in a small muslin cloth, bring the sides to the centre and tie it into a knot. This is a potli.
3. Heat ghee in a pressure cooker, add green cardamoms, black cardamom, cloves, black peppercorns, cinnamon and bay leaf, mix and saute till fragrant.
4. Add onions, mix and saute till translucent.
5. Add mutton, mix and sauté on high heat for 4-5 minutes. Add 4-5 cups hot water, salt and the prepared potli and mix well. Cover the cooker and cook under pressure on medium heat for 4-5 whistles. 
6. Open the cooker once the pressure has reduced completely. Drain the mixture through a strainer. Discard the whole spices and reserve both the mutton pieces and the stock.
7. Heat ghee in a wide non-stick deep pan, add caraway seeds and let them change colour. Add bay leaf, cinnamon, green cardamoms, black cardamom, black peppercorns and cloves, mix and sauté till fragrant.
8. Add onions, mix and saute till translucent. 
9. Add ginger-garlic paste, mix and saute for 1-2 minutes. Add mutton pieces mix well and sauté on high heat till golden brown. 
10. Reduce heat to medium, add yogurt, mix and cook till fat separates. 
11. Add salt and garam masala powder and mix well.
12. Add the drained rice and mix well. Add the reserved stock and mix well. Cover and cook on low heat for 15-20 minutes.
13. Switch the heat off and allow to rest for 10-15 minutes. Transfer into a serving plate, garnish with fried onions and mint sprig and serve hot.