Preparing The Broth
The foundation of an exquisite Yakni Pulao lies in its flavourful broth and tender meat. Begin by taking 500 grams of mutton, ensuring it includes bones
for maximum flavour extraction, and place it in a pot. Add approximately 4 cups of water, along with whole spices such as cumin seeds, green cardamoms, a black cardamom, cloves, and a bay leaf, plus a small cinnamon stick. Season generously with salt. Allow this mixture to boil and simmer for about 25 to 30 minutes, or until the mutton pieces are notably soft. It's crucial to reserve the resulting rich stock once the meat is cooked; this liquid gold will be instrumental in imparting that signature Yakni flavour to your pulao. The meat itself will be used later in the dish.
Sautéing Aromatics
In a robust, heavy-bottomed pan, melt 2 tablespoons of ghee over medium heat. Introduce 1 large sliced onion to the hot ghee and sauté until it achieves a delicate, light golden hue. It is imperative to avoid browning the onions too much, as this can impart an undesirable bitter taste to the final pulao. The goal is a gentle caramelization that releases its sweet undertones. Once the onions are perfectly softened and translucent with just a hint of colour, proceed to the next stage of flavour building.
Infusing Meat Flavors
To the lightly golden onions in the pan, add 1 tablespoon of ginger-garlic paste and the pre-cooked mutton pieces that were set aside. Sauté this combination for a short period, allowing the aromatics to meld with the meat. Next, incorporate 2 tablespoons of yoghurt, mixing it thoroughly into the mutton and onion mixture. Follow this with 1 teaspoon of fennel powder and ½ teaspoon of black pepper powder. Continue to cook, stirring occasionally, until the entire mixture becomes wonderfully fragrant and the yoghurt is well incorporated, creating a flavourful base for the pulao.
Cooking The Rice
Now, it's time to introduce the rice. Drain 2 cups of soaked basmati rice, which should have been soaking for at least 30 minutes to ensure even cooking. Add these drained rice grains directly into the pan containing the sautéed mutton and spice mixture. Pour in the reserved yakhni stock – use just enough so that the liquid gently covers the rice. The precise amount of stock is key to achieving a light, non-sticky texture for your pulao. Once the liquid level is appropriate, cover the pan tightly with a lid.
Resting And Garnishing
Reduce the heat to low and let the pulao cook, undisturbed, for approximately 12 to 15 minutes. This gentle cooking process allows the basmati rice to absorb the rich, flavourful broth, becoming infused with all the complex aromas and tastes. After the cooking time has elapsed, turn off the heat but do not lift the lid. Allow the Yakni Pulao to rest for an additional 5 to 10 minutes. This resting period is essential for the flavours to settle and meld beautifully. Just before serving, garnish generously with chopped fresh coriander and mint leaves, and a final squeeze of 1 tablespoon of lemon juice for a bright, fresh finish. Serve piping hot.
