Yakhni Pulao

Recipe Ingredients

6 tablespoons	90ml	Dry whole coriander seeds
6 tablespoons	90ml	Aniseed
4 lbs	1816g / 64oz	Lamb, trimmed of fat
3 tablespoons	45ml	Sunflower-seed oil
3 tablespoons	45ml	Onions (large)
12		Garlic
4		Fresh ginger - (1" ea)
15		Whole cloves
12		Brown cardamom seeds
20		Black peppercorns
2		Cinnamon stick - (3" ea)
6		Bay leaves
9 cups	2133ml	Water
6 tablespoons	90ml	Whole-milk plain yogurt
4 cups	640g / 22oz	Rice
		Salt - to taste
1/4 cup	4g / 0.1oz	Chopped cilantro

Recipe Instructions

Using a piece of cheesecloth, tie coriander seeds and aniseed into a small pouch. Put the pouch into a large pot. Add lamb, two quartered onions, garlic, ginger, 10 cloves, 10 brown cardamom seeds, 10 black peppercorns, cinnamon and 4 bay leaves. Add water. Cover the pot and cook 10 minutes on high heat. Reduce to low heat and cook for about 25 minutes. Remove from heat. Separate lamb pieces from bone and cut into 2-inch pieces. Strain broth into another pot and discard spice residue and pouch.

Peel and thinly slice third onion. In a nonstick frying pan, add 1 tablespoon oil and brown half of the sliced onion. Set aside.

In a large cooking pot heat 2 tablespoons oil. In quick succession, add the remaining 2 brown cardamom seeds, 5 cloves, 10 black peppercorns, 2 bay leaves and remaining sliced onion and stir-fry until onion slices are golden brown.

Add lamb pieces and the plain yogurt and stir-fry until the water from the yogurt is completely absorbed. Add rice and stir to coat. Add reserved broth and bring to a boil.

Cover pot and simmer over medium heat until the rice is cooked and the broth is completely absorbed, about 20 minutes. Remove from heat, discard bay leaves, add remaining browned sliced onions and cilantro for garnish. Salt to taste.

This recipe yields 10 to 12 servings as part of an Indian meal.

Source:
The Los Angeles Times, 05-11-2003

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