Khùnkyār Pilàwi

Ingredients

• 2 pounds (approximately 900g) best quality long-grain rice (Use the best quality rice available; basmati is a suitable modern choice.)
• 2.5 pounds (approximately 1.1kg) choice part of mutton, cut into walnut-sized pieces (Shoulder or leg of mutton works well. Cut into roughly 3–4 cm chunks. This is the main portion of mutton used for simmering and frying.)
• 4 pints (approximately 2.3 litres) water (Used to simmer the mutton pieces and create the cooking liquor.)
• 1 to taste (sufficient for the broth) salt (Add enough to season the simmering broth well, typically 1–2 teaspoons.)
• 0.5 pound (approximately 225g) fresh butter (Used to fry the simmered mutton pieces to a nice brown. Use unsalted butter.)
• 3 pints (approximately 1.7 litres) reserved mutton cooking liquor (Drained from the pot after simmering the mutton. Use the clearest portion.)
• 1 to taste (a little, for the pilaf stage) salt (A small additional pinch added when the liquor is returned to the pot.)
• 4 tablespoons pistachios (Use 3 to 4 tablespoons. Shelled raw or lightly toasted pistachios work well.)
• 4 tablespoons minced raw mutton, previously fried in fresh butter to a nice colour (Use 3 to 4 tablespoons of minced mutton. Fry in fresh butter until browned before adding to the main pot. This is a separate, smaller quantity of minced mutton distinct from the walnut-sized pieces.)
• 1 to taste (enough to fry the minced mutton) fresh butter (for frying the minced mutton) (Use just enough unsalted butter to fry the minced mutton until coloured. Approximately 1–2 tablespoons.)
• 2 tablespoons currants (Use 1 to 2 tablespoons. Dried currants; rinse before using.)
• 0.5 teaspoon mixed spice (Use a pre-blended mixed spice (commonly a blend of cinnamon, cloves, nutmeg, and allspice). Do not substitute with individual spices as the original calls for mixed spice as a single seasoning.)

Instructions

1. 1Measure out 2 pounds (approximately 900g) of rice and rinse it thoroughly under cold running water, turning it over with your hands until the water runs clear. This removes excess surface starch. In the original recipe, the rice was then placed in a clean cloth, tied up, and hung to drain dry. To modernise this: after rinsing, transfer the rice to a fine-mesh sieve or colander and allow it to drain and air-dry for at least 15–20 minutes while you prepare the rest of the dish. The goal is for the rice grains to be surface-dry before they go into the pot.
2. 2Cut 2½ pounds (approximately 1.1kg) of mutton into pieces roughly the size of walnuts — about 3 to 4 cm across. Rinse the pieces under cold water and place them in a large, heavy-based saucepan or stewpan. Pour in 4 pints (approximately 2.3 litres) of cold water. Place the pan over medium-high heat on your hob. Bring to a boil, watching the surface carefully.
3. 3Once the water is boiling, you will notice a grey-brown foam or scum rising to the surface. Use a large spoon or ladle to skim this off and discard it — this gives a cleaner-tasting broth. Add sufficient salt (approximately 1–2 teaspoons as a guide, but taste as you go). Reduce the heat to low so the liquid is at a gentle simmer with only small bubbles breaking the surface. Allow the mutton to simmer for 20 to 30 minutes until the meat is part-cooked and tender enough to pierce with a fork but not yet falling apart.
4. 4Place a large bowl or jug next to the hob. Using a slotted spoon, carefully lift the mutton pieces out of the pan and set them aside. Pour or ladle the remaining cooking liquor (the broth) through a fine-mesh sieve into the large bowl or jug. You will need 3 pints (approximately 1.7 litres) of this liquor for the next stage, so make sure you have enough. Set the liquor aside. Return the mutton pieces to the now-empty pan.
5. 5Before assembling the pilaf, you need to prepare the minced mutton garnish referenced in the original recipe. Place a small frying pan over medium heat. Add enough fresh butter to coat the base — approximately 1 to 2 tablespoons. Once the butter is melted and foaming, add 3 to 4 tablespoons of minced raw mutton. Fry, stirring frequently, until the mince is cooked through and has turned a nice golden-brown colour. Season lightly. Remove from the heat and set aside. This fried minced mutton will be added to the main pot in the next step.
6. 6Add half a pound (approximately 225g) of fresh butter to the saucepan containing the drained mutton pieces. Place the pan over medium-high heat. Fry the mutton pieces in the butter, turning them occasionally with a spoon or tongs, until they are nicely browned on the outside — this should take around 8 to 10 minutes. The browning adds depth of flavour to the dish. Do not rush this step; a good golden-brown colour is the goal.
7. 7Once the mutton pieces are nicely browned, carefully pour in 3 pints (approximately 1.7 litres) of the reserved mutton cooking liquor. Add a little salt to taste. Then add 3 to 4 tablespoons of pistachios, the fried minced mutton you prepared in Step 5 (3 to 4 tablespoons), 1 to 2 tablespoons of currants, and half a teaspoon of mixed spice. Stir everything together gently to combine. Increase the heat to bring the mixture back to a boil.
8. 8As soon as the liquid in the pot reaches a rolling boil, add the drained rice from Step 1. Stir gently to distribute the rice evenly through the liquid and ensure it is all submerged. Allow the mixture to boil for 2 to 3 minutes, stirring occasionally. You will see the liquid beginning to absorb into the rice. Do not cook for longer than 3 minutes at a boil.
9. 9After the 2 to 3 minute boil, immediately reduce the heat to the very lowest setting your hob allows — the equivalent of the original instruction to remove burning coals and leave only ashes and sparks. If using a gas hob, use a heat diffuser mat if you have one to ensure the most gentle, even heat. Place a tight-fitting lid on the saucepan. If your lid does not fit snugly, place a clean folded tea towel or sheet of baking parchment over the top of the pan before fitting the lid — this absorbs steam and helps the rice cook evenly and fluffy rather than wet. Leave the pilaf completely undisturbed for approximately one hour. Do not lift the lid during this time.
10. 10After one hour, remove the lid carefully — tilt it away from you to avoid a steam burn. The rice should be fully cooked, fluffy, and fragrant, with the liquid fully absorbed. Use a large spoon or fork to gently fluff and turn the pilaf onto a large serving platter or dish, arranging the mutton pieces attractively on top or nestled through the rice. Serve immediately while hot.