More on Pulao

So my fantabulous, can't-go-wrong cookbook of Indo-Pak cuisine had two recipes for Yakhni Pulao that Sameera was looking for. The first was for Chicken Yakhni Pulao and the second was just Yakhni Pulao. Since Sameera already posted one with chicken I'm posting one that seems to be for any kind of meat.

Yakhni Pulao
Serves 8

Ingredients:
4 cups rice
3 lbs. meat cut in pieces
3 medium onions
1 1/2 cups shortening
1 cup yogurt
10 garlic cloves
1 1/2 inch ginger
2, 2 inch cinnamon sticks
5 cardamom pods
5 cloves
1/4 tsp shah zeera
1/4 tsp whole black pepper
1 tbsp coriander seeds
8 mint leaves
6 dried red chillies
4 green chillies
1 tbsp salt


To make:

1. Heat 1/2 cup shortening and brown 1 sliced onion. Add meat, garlic, ginger, cinnamon, cardamom, cloves, shah zeera, pepper, coriander, mint leaves, red chillies, and 4 cups of water. Cook until meat is tender. Strain and save stock.

2. In 1/2 cup shortening, brown second sliced onion. Add meat and lightly brown. Add stock, cook 3 minutes and set aside.

3. In remaining shortening, brown last sliced onion with yogurt. Add washed rice, green chillies, salt, meat, gravy and enough water to stand 1 inch above rice level. Cook until water is almost dry.

4. Cover and bake at 350 degrees for 20 to 25 minutes.