Yakhni Pulao

Ingredients
Yakhni: 
1kg lamb shoulder on the bone- cut into chunks 
2 lt water 
2 Supreme bay leaves 
1 large Supreme Cinnamon stick 
2 Supreme Black Cardamom 
1 tbsp Supreme Coriander Seeds 
1 tbsp Supreme Cumin Seeds 
1 tsp Supreme Fennel Seeds 
1 tsp Supreme Black Peppercorn 
1 tsp Supreme Green Cardamom 
½ tsp Supreme Cloves
5 supreme Red chillies 
1 onion- peeled and cut into chunks 
1 bulb garlic- top trimmed 
4 inch piece ginger- peeled 
Salt to taste 

Other ingredients: 
60g butter
1 tbsp oil
1 tsp Supreme Cumin Seeds 
2 medium onions- peeled & finely chopped 
1 tsp Supreme Ginger Paste 
1 tsp Supreme Garlic Paste 
1 tsp green chillies- minced 
1 tsp Supreme Garam Masala 
⅓ cup yogurt 
3 cups Lubna Sella Rice- washed 
6 cups yakhni 

Raita
Chutney:
1 cup coriander- roughly chopped 
2-3 green chillies
2 cloves of garlic
1 tsp Supreme Cumin Seeds 
Pinch of sugar 
Salt to taste 
¼ cup water
Other ingredients:
2 cups finely chopped red onions 
2 cups finely chopped cucumber 
1 ½ cups yogurt 
1 cup milk 
Salt to taste 
Garnish:
Chopped coriander 

Method
Make the raita: add all the ingredients for the chutney into a chopper/ blender and process until smooth. Add the chutney and the other ingredients into a bowl and mix until well combined. Chill in the fridge until ready to serve. 

Yakhni: add all the ingredients for the yakhni into a large pot and bring to a boil. Once it comes to a boil, reduce the heat to low, cover and cook until the lamb is tender (about 1 hour). Once the lamb is tender, gently remove the lamb and set aside. Strain the remaining yakhni (remove the whole spices and vegetables) into another pot. Pour some of the strained yakhni over the cooked lamb to prevent it from drying 

Make the pulao: add oil and butter into a large pot over medium-high Once heated add cumin seeds and toast until fragrant and golden. Add chopped onions and mix well. Saute the onions until deep brown in colour (the colour of the onions will determine the colour of the pulao). Add splashes of water, if needed to prevent over browning. Add ginger paste, garlic paste and green chillies. Stir well and cook for 1-2 minutes. Then add garam masala, mix well and cook for a minute then add yogurt. Stir until well combined. Now add the cooked lamb and rice and mix well. Then pour in the yakhni and stir well. Check the seasoning and add salt if needed. Turn the heat up to high and bring to a boil. Once it comes to a boil reduce the heat to low and cover. Cook for 10 minutes or until the yakhni on the surface has evaporated. Uncover, and stir gently. Now cover the rice with greaseproof paper, foil and then the lid. Continue to cook the rice on low for 15 minutes. Then remove from heat and rest for another 10 minutes. Uncover, garnish with chopped coriander and serve with raita.