Kashmiri mutton yakhni with rice

Ingredients for 4 portions

• 1 kgMutton (curry cut), washed
• ≈ 750 mlWater, for the cooker
• 2Black cardamom pods
• 5Cloves
• 3 gCinnamon, a 4 cm piece of stick
• 2Bay leaves
• 1 mlHing (asafoetida)
• to tasteSalt
• 500 gCurd, whisked
• 2 tspFennel seeds, powder
• 1 tspDry ginger powder (sonth)
• 3 tbspGhee
• 1 gCardamom, 4 whole pods
• 1 tspMint, dried
• 1 mlCardamom, powder

On the side

• 300 gRice
• ≈ 600 mlWater, for the rice

Method

1. Put the mutton in the pressure cooker with the water, black cardamom, cloves, cinnamon, bay leaves, hing and salt.
2. Pressure-cook on a medium flame for 5 whistles, about 20 minutes, and let the pressure drop by itself. The meat should be tender but hold its shape.
3. Meanwhile, wash the rice two or three times, put it in a pan with the water and bring to the boil.
4. Cover, turn the flame to low and cook for 15 minutes, until the water is absorbed. Keep it covered until you serve.
5. In a heavy kadai, whisk the curd with the fennel powder and dry ginger powder until completely smooth.
6. Set it on a medium flame and stir constantly in one direction until the curd comes to the boil and thickens a little, 8–10 minutes. Don't stop stirring, or it will split.
7. Lift the mutton out of the cooker with a slotted spoon and keep the stock. Heat the ghee in a wide pan, add the cardamom pods, then the mutton, and fry on a medium flame for 3–4 minutes.
8. Pour in the cooked curd and about 300 ml of the stock. Simmer uncovered for 10 minutes, stirring now and then, until the gravy is creamy and coats the meat.
9. Crush the dried mint between your fingers over the pan, stir in the cardamom powder and serve with the rice.

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