Yakhni Pulao

1. Rinse Basmati rice thoroughly and soak in water for 30 minutes. Drain and set aside.

2. For the Yakhni (broth): In a large pot or pressure cooker, combine Mutton bone-in, 1500 grams Water, 100 grams of the Onions (roughly chopped), 10 grams Ginger-garlic paste, 5 grams Black cardamom, 5 grams Green cardamom, 3 grams Cloves, 5 grams Cinnamon stick, 5 grams Black peppercorns, 2 Bay leaves, 10 grams Fennel seeds, 5 grams Cumin seeds, 1 Star anise, and 10 grams Salt.

3. Bring the Yakhni mixture to a boil, then reduce heat, cover, and simmer until the Mutton bone-in is tender. This takes about 60-90 minutes on a stovetop or 20-25 minutes in a pressure cooker after the first whistle.