Heat 2 TBSP of oil in a heavy based pan. Add onions and fry till golden brown. Take 2 TBSP out to garnish later. Leave the rest in the pan and add ginger garlic paste. Fry till the raw smell goes away.
Add chicken and salt and fry for about 7-8 minutes till the moisture evaporates.
Add chili powder, garam masala, turmeric powder, coriander powder and nutmeg powder. Mix and fry for few minutes.
Add around 1 cup of chicken stock and cook covered on medium slow flame for around 10 minutes till chicken is cooked. Add coriander leaves and green chilies. Mix well.
Add Yoghurt and Mint leaves. Cook till just about ½ cup gravy is left.
Now to cook Rice: Take another pan and add 1 TBSP oil. Add caraway seeds, cinnamon stick and star anise. Add the remaining meat/ chicken stock. Add another 6 glasses of water. Add salt, coriander leaves and mint leaves. Let the water come to a boil.
Drain the water from the soaked rice. Add the rice to boiled water. Boil for around 10 minutes. Once the rice is 70% cooked, drain the water.
Assemble the steaming hot rice on the top of the cooked yakhni.
Add ghee, lemon juice and kewra water. Also add saffron strands and fried onions kept aside for garnishing.
Cover the pan with a cotton cloth followed by the lid. Keep in a preheated oven at 350F for 40 minutes.
Serve with onion raita on the side.
ENJOY!!!
Recipe Notes
In case you do not have Mutton/ chicken stock, you could also use chicken stock cubes, 2 cubes boiled in 6 cups of water should fulfill the requirement of 6 cups of chicken stock.