Yakhni Pulao

Ingredients	For 4	For 100
Mutton	500gms	12.5kg
Onions	115gms	2.8kg
Cinnamon	a small piece	30gms
Cloves	6	15gms
Garlic	a few flakes	30gms
Ginger	a small piece	55gms
Green chillies	5gms	115gms
Pulao
Pulao rice	500gms	11kg
Onions	115gms	2.8kg
Cumin	a pinch	15gms
Bayleaf, cloves, cardamom, cinnamon	2gms	15gms
Curds	115gms	2.8kg
Salt	10gms	100gms
Fat	50gms	1.25gms
Garnish:
Hard-boiled eggs

Yakhni:

Wash and cut up meat. Place all yakhni ingredients in a pan, cover with stock or water and simmer till meat is tender. Let it cook and remove fat from surface.

 Pulao:

Wash and soak rice. Peel and slice onions. Heat fat, fry sliced onions and remove. Add whole spices and fry for a few minutes. Add meat from stock (yakhni) and curd. Cook for 15 – 20 minutes. Add rice and fry. Add stock and salt and cook till rice is done. Remove excess moisture by putting live coal on the lid or drying in an oven. Serve hot, garnished with fried onions and hard-boiled eggs.