Afghan•gourmet

Mutton Pulao

A sub-continent delicacy, mutton pulao or yakhni pulao is a delicate pilaf that has been prepared in a gently flavored mutton broth.

Ingredients

Quantities are shown as originally provided.

3 pounds (~ 1 ½ kilogram) mutton (washed, trimmed, and cut in small pieces)
4 medium-sized yellow or red onions (thinly sliced in half rings)
2 black cardamom
4 cloves
2- inch cinnamon stick
1 tablespoon cumin seeds
2 tablespoons crushed garlic
2 tablespoons salt or to taste
⅓ cup neutral oil (canola/sunflower/vegetable)
3 cups basmati rice (washed in several changes of water and preferably soaked overnight)

1
Add meat in a large pot of salted water (I add 1 tablespoon of salt at this stage) with black cardamom, cloves, cinnamon stick, cumin seeds, 2 sliced onions, and 1 tablespoon of crushed garlic. Bring to boil, cover pot and simmer on low heat until mutton is tender, about 1 ½ to 2 hours.
2
Once the meat is tenderized, remove the meat with a slotted spoon, and set aside.
3
Strain the bone broth, and set aside.
4
In a large pot, heat oil. Once the oil begins to shimmer, add the remaining sliced onion, and fry for about 15 minutes on medium-low heat or until a deep golden brown.
5
Add crushed garlic, and fry for roughly 30 seconds or until fragrant.
6
Add the mutton, salt, and fry for 8-10 minutes on medium-high heat.
7
Add 6 cups of the strained mutton broth to the pot. Check for salt, and bring to a boil. You can put the leftover of the broth in airtight containers, and freeze for later use.
8
Add rice, and let the water boil out, about 10 minutes.
9
Once the water boils out, wrap lid with a clean kitchen towel and place it securely on the pot. Let rice steam on very low heat for 10 minutes.
10
Place pulao on serving platter and fluff with a fork.