Yakhni Pulao

Ingredients
● Basmati rice: 3 cups (600 g) (soak 30 min)
● Mutton/beef: 1 kg
● Onion (sliced): 2 large
● Oil/ghee: ½ cup (120 ml)
● Yogurt: ½ cup (120 g)
● Ginger-garlic paste: 2 tbsp
● Green chilies: 4
● Whole spices:
○ Cumin seeds 2 tsp
○ Black peppercorns 1 tsp
○ Bay leaves 2
○ Cinnamon stick 1
○ Cardamom 6
○ Cloves 6
● Salt: 2½ tsp
● Water for stock: 10–12 cups (2.5–3 L)
● Zaff Aroma Spray: 2 sprays
Method

1. Fry onions dark golden; remove half for garnish.
2. Add meat + ginger-garlic + whole spices; sauté 5 min.
3. Add yogurt + water; cook until tender.
4. Remove meat; measure stock (aim ~4.5 cups stock for 3 cups rice).
5. Cook rice in stock until done; add meat on top and steam 10 min.
6. Spray Zaff on hot rice before serving.