simplicity of a pulao with aroma and taste for the nawabs....

yakhni pulao

Ingredients:- • 1 kg Goat Meat/Lamb with bones, cut into 2" pieces  • 2 tbsp Garlic Paste  • 2 tbsp Ginger Paste  • 6 Green Cardamom  • 6 Cloves  • 1" piece Cinnamon  • 1 Black Cardamom  • 10 Black Peppercorns  • 1 tsp Cumin Seeds  • 2 tsp Coriander Seeds  • 1 large Bay Leaf  • 1 Star Anise  • 1 tsp Red Chili Powder  • 4 large Onions - 2 chopped fine, 2 sliced very thinly  • 3 tbsp Vegetable/ sunflower/ canola cooking oil  • 2 1/2 cups Basmati Rice, washed well  • 3 tbsp fresh Yogurt  • Salt to taste How to make Yakhni Pulav: • Put 6 cups of water in a pressure cooker. • Cut a piece of muslin cloth into a 6" square and place the cinnamon, black and green cardamom, cloves, peppercorns, star anise, coriander and cumin seeds, bay leaf and red chili powder in the center of this square. • Gather up the edges of the cloth and tie tightly to form a bundle. • Put this bundle in the pressure cooker. • Now, add the ginger, garlic pastes, meat and salt to the pressure cooker and close the lid. • Boil it around 10 mins or till the meat is almost cooked. • Remove the muslin bag and separate the meat from the stock and keep aside. • Heat the cooking oil and add the chopped onions in a separate pan. Fry till light golden. • Now add the meat, stock, rice and yogurt and mix well. • Cook on medium flame till the mixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done. • Turn off the fire and allow to rest for 5 minutes. • While the rice is resting, fry the sliced onions in cooking oil till golden. Drain and keep on paper towels. • Open the pan and stir the rice well, taking care not to break up the pieces of meat. • Garnish with fried sliced onions (optional) and serve piping hot with a vegetable raita or curry dish