For yakhni first
Bhonofy the meat with oil until it changes color.
Add water (according to your cooker or pot) along with all spices. And cook until meat is ¾ cooked. Not soft or tender.
Strain the stock with a large strainer in another large bowl.
separate meat pieces
Hand press all strained spices to release their juices in the yakhni/ broth. Discard them.
Yakhni is ready. It should be 2-3 glasses
For rice
Saute onions until golden. Add ginger garlic paste and cumin seeds and sauté.add potatoes as well
Add the mutton, yoghurt, green chilli and masalas and saute fr 1 minute.
Add the broth and water. Adjust salt.
Add the drained rice and cook until water is dried out.
Close the lid and let rice steam(put on dum) for 15 minutes on low flame.
Once done- fluff the rice with a flat spoon and serve!
Enjoy!
