Preparation:
1. Wash and soak the rice for around 2-3 hours.
2. Wash the meat and put it in a pressure cooker.
3. Peel and slice 1 medium onion, add to the pressure cooker.
4. Take the fennel seeds, cumin seeds and coriander seeds, and tie in a small piece of white cotton cloth (also known as a Bouquet Gurney).
5. Add 1 clove of garlic, 1 small piece of ginger, 2 green cardamoms, 2 bay leaves, 1 teaspoon garam masala, 1 teaspoon salt, your Bouquet Gurney and 1 litre of water to the pressure cooker.
6. Pressure cook till meat is nicely done (approx. 2 whistles on high heat and then simmer the heat and cook for 15 minutes).
7. Open the cooker once the pressure is released.
8. Check the meat for doneness and cook for some more time if required.
9. Remove the Bouquet Gurney and keep aside for later.
10. Pass the meat through a strainer and reserve the Yakhni (the stock).
11. Once you have removed the meat and the stock, add one cup of ghee to the pressure cooker.
12. Add 2 black cardamoms, 2 bay leaves, 8-10 black pepper and 8-10 cloves.
13. Add the meat.