Yakhni Pulao! 
Completing our journey through Kashmir, we thought of trying one of its most traditional recipes. 
Yakhni is an aromatic meat stock in which rice is cooked with chunks of goat meat and Yakhni Pulao is a traditional preparation using long grained basmati and spices infused mutton(goat meat)
Ingredients:-
For the goat meat
- 1 lb goat meat
- 1 onion, roughly chopped
- 2-inch ginger, chopped
- 6 cloves of garlic chopped
- 2 bay leaves
- 5 green cardamoms
- 2-inch cinnamon stick
- 8 cloves 
For the Pulao:-
- 3 tbsp. Ghee
- 2 bay leaves
- 7 cloves
- 3-inch cinnamon
- 6 green cardamoms
- 5 onions, sliced
- 2 tbsp. ginger and garlic paste each
- 1 tsp nutmeg powder
- 1 tsp Cinnamon powder
- 4 cups of basmati rice
- 6 cups of goat meat stock
- 1 cup yogurt
- Salt to taste

Method:-
1. Make a potli (Pouch) using a muslin cloth with all the dry ingredients and add it with mutton and boil it till the mutton is cooked. Dont throw the stock.
2. Heat a vessel and melt ghee and add the whole spices.
3. Add the onions and fry untill the onions turn golden.
4. At this time add ginger garlic paster and continue to saute.
5. Add the nutmeg and cinnamon powder, yogurt and boiled mutton and cook for 3-4 mins, keep mixing. Then add the rice and saute for a minute.
6. Add the goat meat stock which we recovered after boioing the meat and cover and cook for 15-20 min on low flame till the rice is done. Make sure to use a heavy lid to cover the vessel to prevent the steam from escaping

Yakhni Pulao is ready to serve!
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