Dhaniya – 11/2 tbsp

Saunf – 1 tsp 

Ginger – small PC

Garlic – 1 pod

Onion – 1 large

Zeera – 1 tsp

Pepper -1 tsp

Laung – 5

Choti Ilaichi -5

Badi Ilaichi – 3

Tezpat -2

Tie the above in a PC of muslin cloth & cook with meat & water till the meat is almost done.

For baghar 

Ghee 100 gm

Rice -1/2 kg basmati ( soaked) – 2 cups 

Onion -1 sliced finely 

Garam masala – 

Zeera 1 tsp 

Laung – 4

Ilaichi – 4

Pepper -1 tsp

Tezpat -2

Ginger- small finely chopped 

Curd – 1 tbsp finely beaten

A pinch of saffron & keora 

Heat ghee & brown onion & ginger.when brown remove most of it from the ghee and add the garam masala.

Then add the meat pieces & fry a little adding the curd.

When the meat is fried add the rice and fry a bit as it fluffs up ( Chawla Khil jaata hai) 

Add the yakhni water ( remove & squeeze the potli and throw away masala in it) 

Water should be 3 cups. Add  salt & cook till almost done.

Stir once or twice while cooking. If cooking in pressure then just 2 whistles.

Add the fried onion under a layer of rice  with keora and saffron.

Put it a oven or cook over a very slow fire with a tawa under the pit for dum.

Put weight on lid

Method

For #Yakhni stock
1 p Ginger
5 cloves garlic chopped
2 Onion chopped
2 Big cardamom
2 small cardamom
Few Pepper corn,cloves
1 tbsp (Saunf)
1 tbsp Whole coriander
4-5 cups water

240 gms meat ( chicken or mutton)
250 gms basmati previously  soaked
1 onion sliced
1/2 cup dahi well beated
1 pc ginger chopped finely
Few tez patta, laung, pepper
Oil

Method
1. The above ingredients for stock should be tied up in a fine muslin cloth
In pressure cooker Put 250 gm meat in 4 cups water, salt to taste

2.  Pressure cook the meat for 15-20 min.
If using chicken then dont pressure cook

3. Strain meat and keep the stock.
asideTake out muslin bag and squeeze out all the juice from it.

4. Slice one onion finely.
Dice a piece of ginger.
Take 1/2 cup of beaten curd& tez patta, laung and peepercorn

5. Fry onion golden brown and take out and set aside for garnish. Add the chopped ginger, tez patta, laung& pepper

6. Add the mutton/chicken  puece and fry till moisture evaporates.

7. Add previously soaked basmati rice ( at least an hour) and fry tilk its coated with oul. Add the stock.

8. Stock should be double of rice
Eg. 2 cups rice
4 cups stock
250 gm meat means 250 gm rice too

9. Simmer on low flame till rice is done.
10. serve hot with garnish of fried onions. I dont add colour but you can add that after its cooked.

We usually serve it with Dahi phulki and kababs