ABout SOG

This is not just a pulao; it’s a celebration of texture and color. The unique processing of SOG Classic Golden Rice gives it a beautiful, natural golden tint and firm texture that remains distinct even when slow-cooked in a rich mutton stock, making it perfect for a royal Awadhi feast.

Ingredients List (For 6-8 Servings)

The Golden Yakhni (Stock):

• SOG Classic Golden Rice: 1 kg (soaked for 45 minutes)

• Mutton (with bone, preferably shoulder/chops): 1.2 kg

• Water: 6 cups

• Whole Spices Pouch (Potli): 2 tbsp coriander seeds, 1 tbsp fennel seeds (saunf), 6 cloves, 1-inch cinnamon stick, 2 black cardamoms, 4 green cardamoms, 1 tsp black peppercorns.

• Onion: 1 medium (quartered)

• Ginger: 1-inch piece (crushed)

• Garlic: 6 cloves (whole)

• Salt: 2 tbsp

The Pulao Korma Base:

• Ghee: 1.5 cups

• Onions: 4 large (very thinly sliced for birista)

• Ginger-Garlic Paste: 3 tbsp

• Green Chilies: 5-6 (slit)

• Yogurt (Dahi): 1 cup (whisked)

• Kewra Water: 2 tbsp

• Rose Water: 1 tbsp

• Saffron: A generous pinch soaked in 1/4 cup warm milk.

• Finishing Spices: 1 tsp green cardamom powder, 1/2 tsp nutmeg powder (jaiphal).

Step-by-Step Preparation Method

Step 1: Extracting the Liquid Gold (Mutton Yakhni)

1. In a large, heavy-bottomed pot (lagan/handi), combine the mutton, 6 cups of water, the whole spices potli, quartered onion, crushed ginger, garlic, and salt.

2. Bring to a boil, then reduce the heat to low and simmer gently for about 1.5 hours until the mutton is tender.

3. Strain the stock (yakhni) and reserve it. You should have about 4-4.5 cups of rich, flavorful stock. Discard the potli and boiled onion/garlic. Keep the tender mutton pieces aside.

Step 2: Perfecting the Birista and Korma Base

1. In the same clean pot, heat the 1.5 cups of ghee. Add the thinly sliced onions and fry them until they are a deep, rich golden-brown (birista). Remove half of the birista onto a paper towel for garnishing later.

2. In the ghee with the remaining birista, add the ginger-Garlic paste and slit green chilies. Sauté for 2-3 minutes.

3. Add the tender mutton pieces (from the yakhni) and fry them in the ghee for 5 minutes to absorb the flavors.

4. Lower the heat and stir in the whisked yogurt, ensuring it doesn’t curdle. Cook until the ghee separates.

5. Add the cardamom powder and nutmeg powder.

Step 3: The Golden Dum Pulao

1. Add the pre-soaked SOG Classic Golden Rice to the mutton korma base. Gently toss the rice with the meat and ghee for 3-4 minutes, coating every golden grain without breaking it.

2. Pour in the reserved, hot mutton yakhni (stock). If you have 4 cups of stock, it should be perfect for 1 kg of this specific rice.

3. Add the kewra water and rose water. Bring the mixture to a vigorous boil on high heat until the water level reduces and just covers the rice.

4. Dum Cooking: Reduce the heat to the absolute minimum. Sprinkle the saffron milk and half of the reserved golden birista over the top. Seal the pot tightly with a heavy lid and a damp cloth (or dough). Let it cook on dum for 25-30 minutes.

5. Turn off the heat and allow the pulao to rest, covered, for at least 15 minutes before serving.

Step 4: Serving

Gently fluff the pulao from the sides, ensuring you don’t break the exceptionally long, firm, and beautiful golden grains. Serve hot, garnished with the remaining crispy birista, alongside a simple cucumber-mint raita.