Yakhni Pulao

In a large skillet add mutton, 7 glasses water, salt, whole onions , garlic and ginger.

Take a muslin cloth, put fennel seeds, whole coriander seeds, black cardamom and white cumin.

Tie a tight knot and place into the skillet.

Now cook this stock for approx forty five minutes, till meat tenders, separate meat from stock.

Heat oil in another skillet.

Add sliced onions and fry till they turn golden brown.

Now add whipped yogurt to the onions in the skillet along with ginger garlic paste, green cardamoms, black cumin, pepper corn, cloves and green chilies.

Stir fry the gravy for few minutes, then add mutton and cook till oil forms a layer over the gravy.

Add the stock and heat until the mixture starts to boil.

Drain the water from the soaked rice and add the rice to the skillet.

Add salt and cook on a medium heat, till water dries.

Cover and steam for 10 minutes.

Serve in a dish with mint raita.