Madhya Pradesh Pilaf Yakhni Pulao Bhopal Fragrant Mutton Rice

Ingredients

• For yakhni (mutton broth):
• 600g bone-in mutton — for the broth
• 4 cups water
• 1 large onion — halved
• 4 garlic cloves
• 1 inch ginger
• 4 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick
• 4 cloves
• 2 bay leaves
• 1 tsp salt
• For pulao:
• 1.5 cups basmati rice — soaked 20 minutes, drained
• 2 tbsp ghee
• 1 large onion — thinly sliced
• 1/4 tsp saffron soaked in 3 tbsp warm water
• 2 tbsp fried onions (birista) for garnish

Method

1. Add drained soaked basmati rice. Toss in ghee 2 minutes.
2. Make yakhni: place mutton with water, halved onion, garlic, ginger and all whole spices in a pot.
3. Bring to a boil. Skim foam. Simmer on medium for 35 to 40 minutes until mutton is tender and the broth is fragrant and concentrated.
4. Strain the broth — reserve 3 cups. Keep mutton pieces for serving.
5. Heat 2 tbsp ghee in a heavy pot. Add thinly sliced onion.
6. Cook on medium for 10 minutes until golden.
7. Add 3 cups reserved yakhni broth. Bring to a boil. Stir once.
8. Reduce to the absolute lowest heat. Cover tightly. Cook 18 minutes.
9. Turn off heat. Pour saffron water over rice without stirring. Cover. Rest 5 minutes.
10. Fluff gently. Arrange cooked mutton pieces on top. Garnish with birista.