Clean all whole spice ingredients and place in musline cloth and tie.
Take rice and wash three times and soak rice for 15-20 min
preperation of mutton broth:
Add oil in a pan, let it heat on low flame then add onion slices.Now add salt, now let these slices change their color on low heat. Cook untill they get traslucent.
when onion get translucent add chopped ginger garlic and stir fry untill color changes to golden brown.
Now add mutton pieces with bones and stir fry or do bhunai. During this bhunai add chopped fresh coriander and green chillie.
After bhunai add blended yogurt mix it well.
Now add green chillies, fresh tomato and whole spices potli and water and close the lid of cooker and let it cook for 15 min.
After 15 min turn off the flame and release the pressure, remove tomato peels and whole spices potli.
Its time to add soaked and drained rice in this broth.
Water or yaknhni should be above rice maximum 1 inch from the rice level.
Let it cook for 10 min untill yakhni absorbed by rice and rice get half cooked. You can check half cooked rice by pinching one or two rice between your fingers. Half cooked rice will divide in to three to five pieces.
Now cook rice under steam for 10-15 min to cook completly and won't get skicky and soften.