• Rinse and soak the long grain basmati rice for at least 30 minutes.

Making Yakhni Stock

• Place a large pot over medium-high heat. Add all of the ingredients for yakhni broth to the pot and stir them. Add the meat (goat or lamb). (Note: if you like you can put all the broth ingredients such as onions and whole spices in a spice bag or muslin cloth to make it easier to separate the meat once cooked)
• Bring to a boil. Then reduce heat to low.
• Cover and let it cook for 70-90 minutes. Check that the meat is tender. If not, cook for 10 more minutes. Turn off the heat.
• Instant Pot Method: You can pressure cook the yakhni stock on high pressure for 20 minutes. Add 3 cups of water. Let the pressure release naturally.
• Use tongs or a slotted spoon to separate the meat pieces from the broth. Place the meat in a bowl and keep aside. Using a strainer, separate the onions and whole spices from the broth. Discard the residue in the strainer. Reserve the broth for later use.
• Measure the stock and if it is less than 2 3/4 cup, add water to make it that amount.

Making pulao

• Heat oil or ghee in a dutch oven or large pan over medium heat. Add the onions and fry them till they are light brown for about 8 minutes. Make sure the onions are light brown as this will give a good color to the pulao. If needed, add 2 tablespoon water to deglaze the pan.
• Then add the whole spices (bay leaf, cardamom, cloves, black peppercorns, cumin seeds), green chili pepper, garlic, and ginger, and sauté for a minute until aromatic.
• Add the reserved meat pieces, mix well, and sauté for 2-3 minutes.
• Add whisked yogurt and mix. Cook for 1-2 minutes.
• Add the salt, garam masala, and lime juice. Stir and cook for another minute.
• Add reserved stock, and mix well. Bring it to a boil.
• Drain water from the soaked rice, and add it to the pan.
• Bring to a boil. Once the rice comes to a boil again, reduce the heat to low. allow to cook for 15 minutes until all broth is absorbed by the rice.
• Turn off the heat and allow to rest for another 10 minutes.
• Instant Pot Method: Follow the same steps as the stovetop method in the instant pot. Then cook on Rice mode, which typically defaults to Low Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then release the pressure manually.

Finishing Steps

• Garnish with cilantro. Fluff the rice gently. Optionally, you can top with some birista (fried onions).
• Serve mutton pulao with raita and salad.