Biji's Pulao

(Yakhni Pulao)

Ingredients
1 kg mutton curry cut (half to be chops)
3 cups Basmati rice
1/2 cup yogurt
2 tbsp ginger garlic paste
5-6 cloves
salt to taste
garam masala powder 2 sprigs
6 mint leaves
2 green chillies, slit
4 large onions
juice of two lemons    
1/2 cup ghee
1/4 cup milk
5 tbsp cream
1 tbsp fennel powder
For the spice potli
2 tbsp fennel
3 bay leaves
4 big cardamoms
4 green cardamoms, slit
1 cinnamon stick

Method
Clean mutton, wash and drain out the excess water.
Using a clean muslin cloth, tie all the spices and make the spice potli.
In a handi, boil water with half ghee.
Once it starts boiling, add beaten yogurt and spice potli to the water.
Add mutton pieces.
Boil till soft and tender.
Remove the mutton pieces from the boiling water and keep the water (lamb stock) aside.
Remove the whole garam masala from the cooked mutton.
In a heavy bottom pan, heat the remaining ghee.
Add onions and sauté till translucent.
Add ginger garlic paste and sauté.
Add cooked mutton and sauté for about 30 minutes.  
Add lemon juice to the lamb stock and add 7 cups to the lagan with mutton. Add washed and soaked rice to the lamb stock.
Once it comes to a boil, sprinkle mixture of cream, fennel powder, garam masala powder, milk, and butter on rice.
Cover with a heavy lid and transfer on to slow fire.
Seal the lagan with chapatti dough by fixing it onto the edges.
Serve in a platter.