In a muslin cloth place the fennel seeds and coriander seeds then wrap it.
Heat oil in a deep skillet, add the ginger garlic paste, finely sliced onions, the spice bag, whole red chilies, whole all spice and salt. Mix well.
Add the bong nalli and add 2 glasses of water cover and simmer for 15-20 minutes or until the meat is tender and 1-1/2 glass of stock is left.
Now add the green chilies and yogurt and cook for another two minutes.
As the stock is boiling add the rice.
When the rice is nice and fluffy, mix all the contents of the skillet.
Cover and simmer for 8-10 minutes.
The danda pulao is ready to serve.
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