Method:

Rinse mutton for twice or trice in water, drain the water in it, and keep ready.

Tie coriander seeds and fennel seeds in a muslin cloth and keep ready.

Add little oil in a pressure cooker, when it is hot, add bay leaves, cloves, add onion fry until it turns to translucent ginger garlic paste fry until the raw smell evaporates from it. add cleaned mutton and saute in a high flame for 5 min add salt and 5 1/2 cup of water to it, bring it to boil , add tied spices into it, close the lid of the pan and pressure cook it for 3 to 5 whistles, until done. remove from the flame. Ensure the mutton is done, strain the stock with a colander, collect the stock and set aside.

Remove the tied spice and bay leaves from it,

Collect the stock and set aside.

Heat a heavy bottomed pan by adding ghee in it, when it is hot enough add cumin, pepper corns, cinnamon, clove, cardamom saute it for a while, add ginger garlic paste fry until the raw smell goes from it.

Add green chilies and coriander in a blender, make a paste by adding enough water,

Add it into fry until oil separates from it, add coriander powder and garam masala saute for a while, add yogurt cook until the mixture thickens to a thick in consistency,

Add soaked rice, Bengal gram and cooked mutton into it, saute

Add stock, stir, add salt if necessary, bring it to boil, cook in a low flame covered for 20 to 25 min until done, saute in between once or twice before done, once done add 1 tbs of ghee over the rice, mix it gently, remove from the flame.

Garnish it with fried onions and serve hot with any spicy chicken curry. Aromatic Mutton Yakni biryani is ready to enjoy !!!

Tips –

To prepare fried onion –

Wash and peel the skin of onions.Cut onions into thin slices and ensure they are almost of same thickness. Sprinkle 1/4 tsp of corn flour on the slices and toss them.Heat oil in a pan till hot. Reduce the flame to medium. Add few onion slices at one time and deep fry until crisp.Transfer them to an absorbent paper.