Ingredients

For Yakhni (Broth)

1. Mutton bone-in - 1 kg

2. Garlic paste - 1tbsp

3. Ginger paste - 1tbsp

4. Onion (cut into two pieces) - 1 big

5. Green Cardamom - 3 pieces whole

6. Black Cardamom - 3 pieces whole

7. Black Pepper - half tsp whole

8. Cloves - 5 whole

9. Cumin seeds - 1 tsp whole

10. Bay Leaves - 3 whole

11. Cinnamon - 2 small pieces

12. Star anise - 3 whole

13. Salt - 1 tsp

For Rice

14. Basmati Rice - 3 cups

15. Olive oil - 3/4 cup

16. Sliced red onion - 1 big

17. Cumin Seeds - 1 tsp

18. Cinnamon - 1 small piece

19. Black Cardamom - 1 whole piece.

20. Black pepper - 8 whole pieces

21. Tomato - 1 big chopped

22. Corriender seed ground - 1 and half tbsp

23. Green chilies - 2 sliced

24. Khewra water - 2 tbsp

Cooking Instructions

For Yakhni (Broth)

1. Mix all Yakhni ingredients in a pressure cooker (in my case Ninja). Pour 6 cups of water into it.

2. Set on high and pressure cook it for 30 minutes.

3. Once cooked, drain the broth in a separate pot.

4. Remove all the mutton pieces from it and put them aside.

For Pulao

1. Wash and soak rice in water for 15 minutes

2. Pour oil into a pot and let it warm.

3. Add onions and fry them until golden.

4. Remove half of the onions and spread them on a plate so they remain crunchy.

5. Add mutton from the broth.

6. Add all spices and tomatoes to it.

7. Add green chilies

8. Add all broth into the pan and let it boil.

9. Once the broth is boiling, add all the rice and cook it on a high flame until the water reduces.

10. Add Khewra water.

11. When there is not much water left, reduce the heat, cover the lid and cook it for 10 minutes on very low heat.

12. After 10 minutes, remove the heat and open the lid and let it sit for 3 to 5 minutes.

13. Mix it. Spread the crunchy onions on the top and serve.