Heat oil in a large pan. Add the garam masalas ( bay leaf, cardamom, cinnamon and cloves ) and fry.
After 2-3 minutes add the onions and fry till golden brown in color.
Once Onions turn brown, take half out to use for garnishing later
Add 1/2 cup of mint and the green chilies and fry with onions for 5 minutes.
Now add the ginger- garlic paste and cook till the smell of garlic goes away.
Add the lamb, chilli powder, turmeric powder and some salt and mix well. Add one cup of water. Cook till the lamb is cooked and done. Now remove the oil from top in a small bowl and keep aside.
Now add the other ingredients to the meat- tomatoes,coriander leaves, remaining mint, lemon juice . Cook for 5-7 minutes.
Add Coriander Powder.
Add yogurt and Cook till the oil separates from the pan.
This is how your chicken should look once the yakhni is ready.
Meanwhile in another large pan boil some water with salt and 1 tsp oil and add the soaked rice to boiling water and cook till half done. Drain the water out while rice is in the sieve and keep it aside.
Now mix the half-cooked rice with the lamb in the other pan. Mix well and layer the rice evenly with the yakhni to blend the spices with the rice.
Finally pour the oil removed from the lamb earlier. Cover the pan with a tight lid and cook on very low flame till the rice is done for 20 minutes or bake this in the oven ( only if the pan is oven safe) at 350 F for 30-40 minutes.
Serve with Dalcha or Onion Raita.
Recipe Notes
By adding oil to the boiling water, the rice won’t stick to each other and it will be grainy.
When boiling the rice, mint and lemon rind/ zest can also be added to make more flavorful .
The Rice is done when the grains show the first sign of being top of the water surface. If you take a grain in hand, its soft from the middle and still hard from the side.