ABout SOG

This recipe is a tribute to the classic wedding or community feast (degi) pulao. It requires the aged, extra-long, and aromatic profile of SOG Premium Basmati Rice, which cooks up fluffy and perfectly separated, absorbing the deep, layered flavors of a traditional yakhni without turning mushy.

Ingredients List (For 8-10 Servings)

The Aromatic Mutton Yakhni:

• SOG Premium Basmati Rice: 1.5 kg (soaked for 1 hour)

• Mutton (mix of leg and chops): 1.8 kg

• Water: 9-10 cups

• Large Potli (Spice Bag): 3 tbsp fennel seeds (saunf), 2 tbsp coriander seeds, 2 whole nutmeg (jaiphal), 2 whole mace (javitri), 6 green cardamoms, 2 black cardamoms, 2-inch cinnamon, 1 tbsp black peppercorns, 3 bay leaves.

• Onions: 2 large (quartered)

• Ginger: 2-inch piece (crushed)

• Garlic: 10 cloves (whole)

• Salt: 3 tbsp

The Pulao Gravy & Tempering:

• Ghee: 2 cups

• Onions: 5 large (very thinly sliced for birista)

• Ginger-Garlic Paste: 4 tbsp

• Green Chilies: 8-10 (slit)

• Yogurt: 1.5 cups (whisked)

• Whole Garam Masala: 2 black cardamoms, 6 green cardamoms, 10 cloves, 1-inch cinnamon, 1 tsp shahi jeera.

• Finishing Aromatics: 1 tbsp cardamom powder, 1 tbsp mace-nutmeg powder (jaiphal-javitri), 3 tbsp kewra water, 1 tbsp rose water, saffron soaked in milk.

• Garnishes: Fried onions (birista), chopped mint, and coriander.

Step-by-Step Preparation Method

Step 1: The Slow Yakhni Extraction

1. In a very large stockpot, combine the mutton, water, the large potli of whole spices, quartered onions, crushed ginger, garlic, and salt.

2. Bring to a boil, then reduce heat and simmer for almost 2 hours until the mutton is fork-tender and the stock is incredibly rich and aromatic.

3. Strain the yakhni (stock) and measure it; you need about 6.5 to 7 cups. If less, add water; if more, reduce it on high heat. Keep the tender mutton pieces aside. Discard the potli and boiled vegetables.

Step 2: Building the Pulao Base in a Deg (Large Pot)

1. Heat the 2 cups of ghee in your large deg or heavy-bottomed pot. Add the whole garam masala (shahi jeera, cardamoms, cloves, cinnamon) and let them splutter.

2. Add the 5 large sliced onions and fry them until they are a deep golden-brown (birista). Reserve 1/3 of this birista for garnishing.

3. To the remaining 2/3 birista and ghee, add the ginger-garlic paste and slit green chilies. Sauté for 3-4 minutes.

4. Add the tender mutton pieces and fry them for 8-10 minutes, letting them brown slightly and soak in the ghee-onion mixture.

5. Stir in the whisked yogurt and cook until the mixture is homogeneous and fragrant.

Step 3: Cooking the SOG Premium Basmati Rice (Dum)

1. Add the soaked SOG Premium Basmati Rice to the mutton mixture. Very gently stir and toss the rice in the ghee and spices for 5-7 minutes, allowing the grains to become translucent and fragrant without breaking them. This step is crucial for perfect separation.

2. Pour in the hot, measured yakhni (stock) slowly. Add the cardamom powder and mace-nutmeg powder.

3. Bring the mixture to a rapid boil on high heat. Let it cook until the water level is just below the rice surface and you see “craters” forming in the rice.

4. Sprinkle the kewra water, rose water, saffron milk, and the reserved birista evenly over the top.

5. Dum Cooking: Seal the deg with a tight lid (and a damp cloth or dough seal). Place it on a heavy tawa (griddle) over high heat for 5 minutes, then reduce the heat to the lowest setting and cook for 35-40 minutes.

6. Turn off the heat and let the pulao rest, undisturbed, for 20 minutes.

Step 4: Serving

Open the deg and marvel at the fragrance and the extra-long, pristine white grains of SOG Premium Basmati Rice. Serve carefully from one side to ensure the rice grains remain whole and separated, presenting a beautiful, royal feast.