YAKHNI PULAO

Preparation Method :

• Heat the ghee in a pan; fry the onions till golden brown. Remove and keep aside.
• Heat the oil in a pan; add 3 brown cardamom, 1 cinnamon stick, lamb, 5 cloves, ginger, garlic paste, and salt.
• Cook covered for about 10 minutes or till the lamb is brown in colour. 
• Add water and bring to the boil. Reduce heat and simmer for about an hour. Remove and cool. Strain the stock through a muslin cloth. Remove the lamb pieces.
• Heat the ghee in a thick-bottomed pot. Add the lamb, 2 brown cardamom, 1 cinnamon stick, and salt. Stir-fry for about 5 minutes then cover. 
• Reduce heat to low and cook, turning over the pieces in between to ensure even cooking. Cook till done. Remove lamb and keep aside. 
• Take stock and add yoghurt mixed with red chilli powder, kewda essence, and black pepper; strain through a muslin cloth. Remove excess fat floating on the surface. Check the seasoning.
• Parboil the rice in the stock. Add 10 cloves and green cardamom for flavour. Strain the rice through a colander when ¾ th done (parboiled). 
• Arrange alternate layers of rice and lamb. Cover tightly with a lid and seal with flour dough. Cook on dum by placing slow fire beneath and slow live coals on the lid. Remove after 30 minutes. 
• Open the lid just before serving. Toss or stir gently once or twice and serve hot.