Yakhni Pulao

• Basmati rice 2 cups, washed and soaked for 30 minutes
• 2 medium onions, finely sliced
• 2 tbsp. clarified butter (ghee) or any other vegetable oil
• 2 green chillies

For the Yakhni (Stock)

• ½ kg mutton pieces
• 1 large onion, thickly sliced
• 12-15 garlic cloves
• 1 inch ginger sliced
• 1 inch cinnamon stick
• 2 black cardamom
• 4 green cardamoms
• 10-12 black pepper corns
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tbsp. coriander seeds
• 1 large bay leaf
• Few strands of mace
• Salt to taste

• Take a muslin cloth and tie all the ingredients of yakhni (stock) in it except mutton.
• In a pressure cooker, add mutton, salt, 3 ½ of water, muslin pouch and cook for 15-12 minutes till mutton is almost done.
• When the pressure cools itself, strain the stock, remove the muslin pouch and separate the mutton pieces and keep aside.[Measure the stock, we will need 3 cups of stock for 2 cups of rice, if there is extra, boil it down and if less add little water and boil once along with muslin pouch and mutton]
• Heat clarified butter in heavy bottomed pan, fry the finely sliced onion till golden and remove them on an absorbent paper.
• In the same pan, fry mutton pieces and remove them as well.
• To the remaining clarified butter, add green chillies and yakhni (stock), bring it to a boil once and add the rice and let it cook till done.
• Layer fried mutton and onions on to the rice and cover for 10 minutes (without heat) and then serve.