Mutton Yakhni Pulao

Prepare the bouquet garni by placing all the ingredients into a muslin or cheesecloth and tying them together. Set aside.

In a pressure cooker, combine mutton, bouquet garni, salt, and water. Cook on high heat, and after the first whistle, continue to pressure cook on low for 20 minutes. Allow the pressure to release naturally.

Use tongs to remove the bouquet garni. Drain the mutton and stock, keeping them separate. Squeeze all the juices from the bouquet garni into the stock.

Heat ghee in a pressure cooker over medium-high heat. Once hot, add cumin, cloves, peppercorn, cardamom, green chillies, cinnamon, and bay leaf. Saute for 1-2 minutes until fragrant.

Add sliced onions and fry on medium heat until golden brown, about 2-4 minutes.

Add ginger garlic paste, hing, fennel powder, and jeera powder. Splash 2 tablespoons of water to prevent the spices from sticking to the pressure cooker. Cook on low heat for 3-4 minutes, stirring frequently.

Add mutton and dry roast for 2-3 minutes.

Add curd and cook, stirring continuously, for 3-4 minutes.

Add rice, salt, and measure 3 1/4 cups of reserved stock (yakhni). Mix to combine.

Pressure cook on low for 12 minutes. Allow the pressure to release naturally and serve hot.