Mutton Pulao

Mutton pulao cooks rice with meat and its broth. Swasthi Shreekanth’s selected yakhni version uses bone-in goat to make the broth first, then reuses the cooked meat and strained broth in a regular-pot basmati rice preparation.

The goat is seared in the broth’s selected ghee before its spices are added: black pepper, cumin seeds, coriander seeds, selected optional fennel seeds, green and black cardamom, cloves and cinnamon. Yellow onion, garlic, ginger, sea salt and hot water join them for the selected pressure-cooker stage.

The cooked goat is lifted out and reserved. The broth is strained, the retained aromatics are pressed and then discarded, and more water adjusts the same broth before the rice stage. The basmati rice is separately rinsed, soaked in named water and drained.

A separate portion of ghee cooks the red onion deep golden. Bay leaf, selected star anise, shahi jeera, cinnamon, green cardamom and cloves follow, then ready ginger-garlic paste, green chillies and the reserved goat. Ready garam masala, ready fennel powder, separate salt and selected optional Greek yogurt cook in until their moisture evaporates.

The same strained broth returns and is brought to a boil before the drained rice is added. After uncovered cooking, the pot is covered for low-heat dum cooking and rests before uncovering. Coriander and ready fried onions finish the rice; this selected presentation is served hot with ready mirchi ka salan, raita and vegetable salad.