Prep a bouquet garni by adding all the ingredients into a muslin or a cheesecloth and tying them up together

Add mutton, bouquet garni, salt and water to a pressure cooker

Cook on high and after the first whistle, pressure cook on low for 20 minutes

Remove the bouquet garni with tongs

Drain the remaining mutton and stock, reserving the mutton and stock (yakhni) separately

Squeeze out all the juices from the bouquet garni into the stock

Add ghee to a pressure cooker, once hot, add cumin, cloves, peppercorn, cardamom, green chillies, cinnamon and bay leaf. Saute for 1-2 minutes or until fragrant

Add sliced onions and fry on medium heat until golden brown, 2-4 minutes

Add ginger garlic paste, hing, fennel powder and jeera powder. Cook for 3-4 minutes on low heat

Add mutton and dry roast for 2-3 minutes. Add curd and cook stirring continuously for 3-4 minutes

Add rice and salt

 Add 3 1/4 cups of reserved stock (yakhni)

Pressure cook for 12 minutes on low

Let the pressure release naturally and serve hot