How To Make Lamb Pulao

Step 1

Making the yakhni (stock):

Using a large stock pot, pour in 1.5ltrs water and all the yakhni ingredients and cook over a medium heat until the broth starts to boil. Cover the pot, lower the heat and simmer for an hour or until the mutton has lost its springy toughness and become tender. Strain the yakhni through a sieve into a bowl removing the whole spices and separate the meat.

Step 2

Making the pulao:

Using the same large stock pot, heat the oil over a medium high temperature and fry the onions until crispy at the edges, pop in the rest of the whole spices and cook for 5 minutes until the aroma dances around your nostrils. Slip in the lamb and fry with the rest of the ingredients for 5 minutes, covering the meat with the onions and spices. Lower the heat, tip in the rice plus 1ltr of the yakhni stock, season with a little salt, cover and cook until the rice has soaked up this yummy stock adding water to prevent it from drying out if needs be. Typically this will take around 30 minutes or so. Stir from time to time making sure the rice isn’t sticking to the pan.

Disgorge the contents of this Pakistani mutton pilaf into a large serving bowl and jumble the meat and rice and serve with mixed vegetable tangy pickle.