Mutton Yakhni Pulao

Fragrant Pakistani mutton pulao with tender meat, cardamom-scented basmati, caramelized onions and a clear, savory yakhni broth.

Instructions

1. 1

   Rinse the mutton under cool water and place it in a large pot with 8 cups (1.9 L) of the water, the quartered onion, garlic, ginger, salt, bay leaves, cinnamon, green cardamom, cloves, black peppercorns, cumin, coriander, fennel and black cumin. Bring to a boil over high heat, skimming any gray foam from the surface.

2. 2

   Cover, reduce the heat to low, and simmer the mutton for 75-90 minutes, or until the meat is tender but still holding to the bone. The broth should smell fragrant and the meat should yield easily when pierced.

3. 3

   Strain the yakhni through a fine-mesh sieve into a bowl, reserving the mutton and discarding the solids. Skim excess fat if desired, then measure 4 1/2 cups (1.1 L) of broth; add water if necessary and keep it hot.

4. 4

   While the stock cooks, rinse the basmati rice until the water runs mostly clear. Soak it in plenty of cool water for 20 minutes, then drain thoroughly.

5. 5

   Heat the oil or ghee in a heavy 5-quart (4.7 L) pot over medium heat. Add the sliced onions and fry for 10-14 minutes, stirring often, until deep golden brown; transfer about one-third to a plate for garnish.

6. 6

   Add the ginger-garlic paste to the pot and cook over medium heat for 1 minute, until its raw smell fades. Add the cumin, green and black cardamom, cinnamon, cloves, black peppercorns, coriander and fennel, and stir for 30 seconds until aromatic.

7. 7

   Add the drained rice and reserved mutton. Fold gently over medium heat for 2 minutes, coating the grains without breaking them.

8. 8

   Pour in the hot yakhni, add the salt, and bring to a vigorous boil over high heat. Taste the liquid; it should be slightly saltier than you want the finished rice to be.

9. 9

   Boil uncovered over medium-high heat for 5-7 minutes, stirring once from the bottom, until most of the liquid has disappeared and small steam holes form across the rice. Do not stir again once the grains are mostly exposed.

10. 10

    Cover the pot tightly, reduce the heat to its lowest setting, and steam for 18-20 minutes. Turn off the heat and rest, still covered, for 10 minutes; the rice should be tender, dry and separate.

11. 11

    Fluff gently with a fork, drizzle over the saffron water if using, and transfer to a wide platter. Scatter with the reserved fried onions and cilantro, and serve with lemon wedges, raita and sliced salad vegetables.

Tips for the Best Mutton Yakhni Pulao

• Use bone-in shoulder, neck or leg pieces for the fullest yakhni; boneless mutton will cook faster but produce a less rich broth.
• The broth must be hot and accurately measured before it goes into the rice. Too much liquid makes pulao sticky, while too little leaves the centers hard.
• Fry the onions slowly until deep golden, not dark brown. Remove them before they continue cooking in the hot oil, since burnt onions will make the whole pulao bitter.
• Do not stir the rice during the covered steaming stage. If it is still firm after resting, sprinkle over 2 tbsp (30 ml) hot water, cover and steam for 5 more minutes.
• For a make-ahead meal, prepare the yakhni and mutton up to 2 days ahead and refrigerate them separately. Reheat the broth before cooking the rice.
• If black cumin is unavailable, omit it rather than replacing it with regular cumin; the dish will still have the correct overall flavor.

Storage and Reheating

Refrigerate cooled pulao in an airtight container for up to 3 days. Freeze it for up to 2 months, preferably in individual portions. Reheat covered in the microwave with 1 tablespoon water per serving, or in a covered skillet over low heat until steaming hot.

Frequently Asked Questions

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