Yakhni Pilau

Ingredients

• 2 kg Hirtenstolz lamb forequarter
• 700 g basmati rice
• 130 ml cooking oil
• 230 g onions
• 55 g garlic
• 27 g fresh ginger

Spices

• 1½ tbsp coriander seeds
• 1½ tbsp cumin seeds
• 1½ tbsp whole black peppercorns
• 1 bay leaf
• 1 black cardamom pod
• 3 small green cardamom pods
• 1 tsp ground turmeric
• 2 tsp salt
• 1 tsp ground turmeric
• 1½ tsp freshly ground black pepper
• 1 tsp salt
• 1.4 litres hot meat broth
• 15 g small green chillies
• 1 cinnamon stick
• 1 bay leaf

Instructions

1. Prepare the lamb: Cut the lamb forequarter pieces in half and place them in a large, wide pot.
2. Prepare the broth: Add the coriander seeds, cumin seeds, peppercorns, both types of cardamom, 1 tsp turmeric, and 2 tsp salt. Cover with hot water and bring to a boil.
3. Simmer the lamb: Cover and simmer gently over medium-low heat for approximately 70 minutes, until the meat is tender.
4. Prepare the remaining ingredients: Rinse the basmati rice 2–3 times and soak it in fresh water. Slice the onions into strips. Crush the garlic and ginger into a paste using a mortar and pestle.
5. Separate the lamb and broth: Remove the lamb pieces from the pot. Strain the broth through a fine-mesh sieve and reserve the liquid.
6. Fry the onions: Heat the cooking oil in the same pot and fry the sliced onions for approximately 5–10 minutes, until golden brown.
7. Sauté the lamb: Add the cooked lamb, 1 tsp turmeric, 1½ tsp black pepper, 1 tsp salt, and the ginger-garlic paste. Sauté for 2–3 minutes, turning the meat to coat it evenly.
8. Bring the broth to a boil: Pour in 1.4 litres of the hot broth. Add the chillies, cinnamon stick, and bay leaf. Bring to a boil and simmer for 5 minutes. Season with salt to taste. The broth should taste quite salty.
9. Steam the rice: Drain the rice and add it to the boiling broth. As soon as the liquid starts bubbling, immediately reduce the heat to its lowest setting. Cover the pot tightly and steam for 20–30 minutes, until the rice is fully cooked.