Mutton Yakhni Pulao ( Mutton Pilaf )

Ingredients :.

For stock :

• 500 to 750 grams. Mutton ( meat with bones, bite-sized pieces )
•  6 - 8 cups water
• 1 tsp.  salt
• 1 bulb of garlic
• 2 tbsp.  aniseed / fennel seeds ( Sounf )
• 2 tbsp.  coriander seeds ( Dhania )
• 1 bay leaf
• 1 small onion, peeled

For Rice :

• 500 grams. Basmati rice ( or any white rice )
• 1/4 to 1/2 cup ghee or cooking oil
• 1 large onion, thinly sliced
• 1 bay leaf
• 4 - 6 cloves
• 8 - 10 black peppercorn
• 1 large cinnamon stick
• 2 large cardamoms
• 2 green cardamoms
• 1 star anise ( Badyan )
• 1 tsp.  black cumin seeds
• 1/2 tsp.  nigella seeds ( Kalonji )
• 1 tbsp.  ginger & garlic paste
• 1 to 2 tbsp.  finely chopped green chillies
• 1 tbsp.  thinly sliced ginger
• 1/2 cup plain yogurt
• 4 - 6 dried plums ( aloo bukharay ), optional
• Salt ( to taste )
• 1 tsp.  garam masala powder
• 1/4 tsp.  each of nutmeg & mace powder
• Pinch of yellow food color ( dissolved in little water )
• 1/2 tsp.  kewra 

Method :.

• Prepare the stock first. Combine mutton & water in a large pot. Bring to a boil and skim off any scum that rises to the top. 
• Reduce the heat, add all the remaining ingredients of stock. Cover and allow to simmer for 1 to 1 1/2 hours or until mutton is well tender & stock is reduced to half.
• Separate the meat from the stock with a slotted spoon and keep aside.
• Remove onion & garlic & transfer to a bowl. Mash the cooked onion. Squeeze the paste out of cooked garlic skin, discard skin.
• Strain the stock and keep aside.
• Meanwhile, wash the rice thoroughly and soak in plenty of water for 30 minutes.
• Heat oil in a pan. Fry sliced onion until golden brown. Remove half of the onion from the pan and place on a paper towel.
• Add cloves, black peppercorn, cinnamon, cardamoms, star anise, black cumin seeds & nigella seeds in the pan with the remaining onion. Saute for a minute.
• Add the mashed onion + garlic paste, ginger, green chillies, yogurt, dried plums & mutton. Saute for a few minutes.
• Add drained rice and enough stock, required to cook the rice. Adjust salt.
• Bring to a boil. Cook over medium heat, stirring occasionally, until the rice is 3/4th cooked and most of the water has been absorbed by the rice.
• Lower the heat to lowest setting. Sprinkle garam masala powder, nutmeg, mace, food color & kewra over rice. Keep cooking for 10 - 15 minutes until rice is tender but yet firm.
• Garnish with fried onions and serve hot with Raita and salad.