Ingredients:

Ingredients of Pilaf:
Mutton (dasti/ chest meat) 1 kg
Basmati rice (wash and soak in water) 4 cups
Salt to taste
Ginger 1 inch piece (1 only)
Fennel 1 tsp
Onion (whole) 2 only
Bay leaf 3 only
White cumin 1 tsp
Whole coriander 1 tbsp
Garlic 8 cloves for yaqni

Ingredients ‘Baghar of Pilaf’:
Onion 4 only (thinly sliced)
White vinegar ½ tsp
Green cardamom 8 only
Ginger/ garlic paste 1 tbsp
Green chilies 6 only
Salt to taste
Oil 1 cup

Method:

*Pilaf: In a pan place mutton and all ingredients of pilaf along with 5 glass of water and cook on medium heat. When meat is tender and masalas give good smell then ’yaqni’ is ready.
*Baghar of Pilaf: In pot heat oil then fry onion in it until golden brown. Spread onion on a newspaper to absorb its oil and to make it crispy. Remove meat from ‘yaqni’. Press onion, and garlic until their juice come out. Now divide fry onion in two halves and in one half of fried onion, add garlic, green chilies, black pepper, small cardamom and yogurt. Mix these and stir-fry for few minutes. Then to this mixture add meat. Fry for few minutes and add yaqni to this. Now cook on low heat. When yaqni starts boiling then add in it rice (draining out their water) along with salt and vinegar. Mix with wooden spoon ‘doi’, gently, so that rice is not broken. Cover the pot and cook until rice is done. Now put the pot on ‘Dum’. When steam comes out, remove pot from heat, as pilaf is ready. In a serving platter take out pilaf, topping it with fry onion. Serve with raita.

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