COOKING IS PLEASURE: LAMB YAKHNI PULAO

Every person finds satisfaction, happiness in one thing or the other. As eating is pleasure for many people, for a foodie, a housewife, a loving mother and a wife cooking gives as much happiness and pleasure. It is always said that if one cooks anything with love then no doubt that the dish turns out tasty and delicious.
Yakhni pulao is one such dish which is not only easy to make but also free of  red chilli too. My mom usually makes it with mutton, even people use chicken but as we donot get mutton easily in Scotland so I tried making yakhni pulao with lamb. 
Here goes my version of this pulao which can be served at any occassion, this time I made it at iftar dinner.


It can be served as it is with raita and salad of your choice, also goes well with any curry.


I am sending it to following events:
Joy from fasting to feasting
Iftar nights      
Rice recipes

INGREDIENTS:


FOR STOCK:
LAMB MEAT                         1/2 KG
CINNAMON                         2 PIECES
GREEN CARDAMOM              3-4
BLACK PEPPERCORN            5-6
BAY LEAVES                        2
SALT                                  TO TASTE
WATER                               10 CUPS

A MUSLIN CLOTH TIED WITH FOLLOWING WHOLE SPICES:

GARLIC                                1 BUNCH, PEELED, CUT INTO PIECES
GINGER                                1 PIECE, PEELED AND CUT INTO PIECES
CORIANDER SEEDS                 1 TSP
WHITE CUMIN SEEDS              1 TSP
BLACK CUMIN SEEDS              1/2 TSP
FENNEL SEEDS/SAUNF             2 TSP


FOR YAKHNI PULAO:


RICE                                      1/2 KG
COOKED LAMB                        1/2 KG                   
FRIED ONIONS                        2
YOGURT                                 2 TBSP 
SALT                                     TO TASTE
WHOLE GREEN CHILLI             3-4
STOCK 


STEPS OF PREPARATION: 


1. WASH LAMB, FOR ODOUR REMOVAL KEEP IT SOAKED IN MILK OVERNIGHT. 


2. WASH AGAIN NEXT DAY, PUT IT IN A POT/VESSEL, ALSO ADD CINNAMON, GREEN CARDAMOM, BLACK PEPPERCORN, BAY LEAVES, SALT, WATER AND TIED MUSLIN CLOTH WITH SPICES (AS SHOWN IN PIC).

3. PRESSURE COOK OR COOK ON SLOW FLAME TILL LAMB GETS COOKED.


4. STRAIN THE STOCK AND KEEP IT ASIDE.


5. MEANWHILE FRY 2 FINELY SLICED ONIONS AND PUT ASIDE.


6. TAKE 2 TBSP OIL, PUT FRIED ONION, COOKED LAMD, YOGURT AND GREEN CHILLI. FRY FOR A FEW MINUTES.


7. THEN ADD PRE-SOAKED RICE, SALT AND ENOUGH STOCK, BRING TO A BOIL, COVER AND COOK TILL WATER IS DRIED AND PULAO IS READY.


8. SERVE HOT, SPRINKLE FRIED ONIONS BEFORE SERVING.