Wash and rinse the basmati rice and soak the rice for 20 mins.
preparation of Yakini:
Take a pan or Kadai and heat the oil in the pan. When the oil is hot enough, add fennel seeds and whole spices. And fry them until they turn aromatic.
Then add the mutton to the pan and mix well with the spices. And then add salt and cover the lid and cook until the mutton releases the moisture.
After that add water to the pan and stir well. Then cover the lid and cook until the mutton becomes soft.
Then turn off the stove and let it cool down a bit and then filter the water and keep the Yakini and mutton in separate bowls.
Preparation:
Take a thick-bottomed pot or cooker and heat the oil in the pot. Then add the whole spices when the oil is hot enough.
Saute them until they turn aromatic and then add the sliced onions and green chilies and stir well with the spices.
Fry them until they turn golden brown and then add ginger garlic paste to the onions. This is optional. Fry until the raw flavor of ginger garlic paste is gone.
Then add the boiled mutton to the pot and mix well again with onion and spices. Then add the salt, garam masala and cumin-coriander powder to the mutton. Stir well.
Saute the mutton for 2 mins and then add the yogurt to the mutton and mix well. So that yogurt can completely mix with mutton. Now cover the lid and cook for 2 mins.
Then add the Yakini to the mutton and stir well and you can add little water if you need it. Cover the lid and boil the water.
When the water is boiled add the soaked basmati rice and give it a stir and check the seasoning.
Now cover the lid and cook it on the medium flame until the rice is cooked properly. Serve the hot Yakini pulao with raita.