Mutton Yakhni Palau

Mutton Yakhni palau is a mouth-watering rice dish cooked/slowly steamed in broth. the word yakhni quite simply means broth in urdu. It is mostly eaten in the cold season to provide nutrition in the winter.

Ingredients

(aprox quantity 4 people)

• 1 cup oil (sunflower,canola any you prefer )
• 2 medium sized onions thinly slice
• 2 tabkoespoon gingier garlic paste
• about 2 bay leaves.
• 4 cardamons
• one small stick cinammon, a few of black pepper corns
• about 3 green chillies
• 1 tablespoon coriander powder, 1/2 tblsp red chilli powder
• 1/4 teaspoon turmeric powder, 1 tablespoon ground spices (garam masala)
• 1 tblsp salt or according to taste.
• 3 cups basmati long grain rice.

Method

1. Wash and soak the rice in about threed cups of water and set aside.
2. Place a heavy bottomed pan on medium flame and pour in the oil.
3. When the oil is slightly hot drop in the cinnamon sticks, cardamon, bay leaves, black pepper corns.
4. After 1-2 minutes put in the onions, when the onions turn slightly golden brown stir in the ginger-garlic paste and the mutton.
5. Fry the mutton for 2-3 minutes, and add the coriander pwdr, red chilli powder, turmeic and salt.
6. Continue frying for about ten minutes Note:add a little water to avoid the curry from burning
7. Once the oil separates add adequate water about 4-5 cups or until the meat is tender.
8. Remeber that after the meat is tender we still need about 2-4 cups or broth (yakhni) to remain in the pot.
9. Once the meat is tender and about 2-4 cups of water remains add in the rice, stirring occasionally.
10. Lower the flame to medium-low and let it cook till the broth is completely dried and rice is cooked to being soft and fluffy.
11. Once the rice is cooked and steam comes out. your yakhni palau is ready to serve.

Note: serves well with salads and yoghurt mint chutney.