Mutton Yakhni Pulav

Ingredients:

• Briyani rice: 1 kilo
• Mutton: 1 kilo
• Chest bone: ¼ kilo
• Ginger paste: 1 tsp
• Garlic paste: 1 tsp
• Saunf: ½ tsp
• Potato: ½ kilo
• Cinnamon: 2 small pieces
• Clove: 8
• Peppercorn: 10
• Brinji leaf: 3
• Onion ( big ): 3
• Ghee: 6 tbsp
• Salt as per taste
  
• Kesari powder: a pinch

Cooking Method:

1. Cut mutton into large pieces.
2. Cut onion lengthwise.
3. Peel skin of potato and cut into two pieces.
4. Place cinnamon, clove, peppercorn, saunf, cardamom in a cloth and tie them into a bag.
5. Boil mutton pieces with 8 cups of water and spice bag in a vessel covered with a lid on a low flame.
6. When the mutton is cooked, strain the water and set aside.
7. Squeeze water from the spice bag.
8. Heat ghee in a frying pan.
9. Add brinji leaf and fry.
10. Add ginger, garlic paste, onion and fry.
11. When onion turns golden, add rice and fry.
12. Add potato, boiled mutton and fry for 5 minutes.
13. Add mutton stock, salt and boil well.
14. When the water is absorbed, add hot water, transfer to a vessel and boil.
15. When the rice is cooked, mix kesari powder in water and add to the rice.
16. Cover the vessel with a wet cloth and place the lid over it.
17. Cook for 15 minutes on a low flame and remove the vessel from the stove.