Punjabi Mutton Pulao

Before beginning the yakhni, wash 1 kg of basmati rice under cold running water, swirling and draining 3–4 times until the water runs completely clear. 

Cover with fresh cold water and soak for 30 minutes. 

Soaking allows the rice grains to hydrate, which means they cook through evenly and remain separate rather than clumping. 

While the rice soaks, begin the yakhni.

In a large, heavy pot, combine 1 kg baby lamb with 9 cups of water. 

Add the roughly chopped onion, 1 tbsp ginger & garlic paste, 5 green chillies, 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp fennel seeds, 1 tsp black peppercorns, ½ tsp cloves, 7 green cardamom pods, 1 tbsp red chilli powder, 1½ tbsp salt, and a 2-inch cinnamon stick. 

Stir well to combine everything. 

Place on high heat and bring to a vigorous boil. 

Skim off any white foam that rises in the first 5 minutes. 

Once boiling, cover with a tight-fitting lid, reduce to medium-low heat, and cook for 50–60 minutes until the meat is completely tender, falling easily from the bone when prodded with a spoon.

Heat 1 cup of cooking oil in a large, wide pot over high heat. 

Add the fresh whole spices for the rice stage: ½ tsp black peppercorns, 8 cloves, 6 green cardamom pods, the 2-inch cinnamon stick, and ½ tsp cumin seeds. 

Stir immediately, the spices will crackle and begin to bloom within 20–30 seconds. 

Add the finely chopped onion. Cook on high heat, stirring regularly, for 10–12 minutes until the onion reaches a deep, consistent golden-brown colour. 

This fried onion is the foundation of the rice masala and its colour determines the final colour of the whole dish.

Stir continuously for 2 minutes until the raw smell disappears. Add the julienned fresh ginger (2-inch piece) and stir for 30 seconds. 

Now reduce the heat to medium. Add 1 cup of whisked yogurt, stir immediately and continuously for 2–3 minutes, allowing the yogurt to cook into the masala and the liquid to evaporate. 

The mixture will sputter and then settle into a thick, fragrant paste

Add the cooked lamb pieces back to the pot. I

ncrease heat to high. Add the 15 washed dried plums, 3 sliced green chillies, 1 tbsp salt, ½ tsp mace powder, ½ tsp nutmeg powder, and 3 tbsp kewra water. 

Stir everything together vigorously on high heat for 2–3 minutes, coating the meat with the masala and allowing the kewra water to partially evaporate so its floral aroma is concentrated rather than sharp.

When the stock has dried and you can see the rice surface clearly with no visible liquid, dissolve ¼ tsp orange food colour in 1 tbsp of warm water. 

Drizzle this coloured water over the rice surface.

It will create the characteristic orange-and-white two-tone appearance of a Punjabi pulao. 

Do not stir. Immediately place a clean dry tea towel (kitchen cloth) over the top of the pot, then place the lid firmly on top of the towel. 

The towel absorbs excess steam and prevents water droplets from falling back onto the rice surface, which would create wet patches.

Place the covered pot (with tea towel and lid) on high flame for 10 minutes. 

Then reduce to the lowest possible flame and cook for a further 5 minutes. Total dum time is 15 minutes. 

Remove from heat and do not open the lid for at least 5 minutes after turning off the flame.

Residual steam continues cooking the top layer of rice gently. After the rest, open the lid, remove the towel carefully, and use a long-handled fork or spoon to gently fold the rice from the edges toward the centre, do not stir, just fold twice

Gently fold the pulao one final time to mix the orange and white layers partially, the goal is a marbled, not fully mixed, appearance. 

Transfer to a large serving platter or serve directly from the pot. 

Scatter 1 cup of crispy fried onions (birista) generously over the top. The fried onions should be made fresh for the best result. 

Serve immediately with raita (plain yogurt with salt and cumin), a simple cucumber and tomato salad, and achaar (pickle) on the side.