Preparation Time:20-25 minutes
In a large pot, add the chicken or mutton pieces, onion, garlic, ginger, coriander seeds, fennel seeds, black peppercorns, black cardamom pods, bay leaf, and water. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes. Strain the broth and set aside. Reserve the meat.
In another large pot, heat ghee or oil over medium heat. Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté until fragrant. Add the sliced onions and cook until golden brown.
Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.
Add the reserved meat and yogurt to the pot. Cook for 5-7 minutes, stirring occasionally.
Add the soaked rice to the pot and pour in the strained yakhni (broth). Bring to a boil, then reduce the heat to low. Cover and cook until the rice is fully cooked and the liquid is absorbed, about 20-25 minutes.
Sprinkle garam masala over the top and gently mix.
Garnish: Garnish with fresh coriander leaves.
