Chicken / Mutton Yakhni  Pulao

I have used kolam rice as per my families preference  , would highly  recommend  using basmati rice . Also this recipe does have an additional  step of making yakhni but it’s worth the efforts. 
In a vessel put some of the chicken  / mutton bones , 6-8 cloves of garlic  , 1 inch of ginger sliced , 3 whole green chilies , 1 small onion roughly  chopped , 2 tbsp roughly  grounded  whole dhanya , 1 tbsp roughly  grounded saunf,  1 tsp whole black pepper  , 1 tsp zeera , 3 laung  , 2 inch dalchini  , 3-4 green elaichi , 2 badi elaichi, 1 badiyan , salt and 4.5 glasses of water . Cook till around 1 glass of water is reduced . ( takes around 8-10mins on high heat)
In a vessel heat oil ( use pressure  cooker if making mutton ) and fry 1 sliced onion along with some whole garam masala and fry till golden . Add 2 tbsp garlic paste  , 1 tbsp ginger paste, 1 tsp green chilli paste ,and saute well , add 1 kg of chicken / mutton and saute till slight colour changes , add 1 cup dahi, 1 tsp red chilli powder  1 tsp black pepper  powder  and cook well , add the stock and bring to a boil, add 4-5 potatoes cut into pcs , salt and 2 cups of soaked basmati rice  ( if using chicken  add salt  potatoes and rice at this stage . If using mutton first cook the mutton till done and then add rice and potatoes) . Cover and cook till water dries , then keep the vessel in  a tava   and put on dum for 10 mins on low heat. Lastly  mix in  some chopped coriander  and mint and a few whole green chillies . Serve hot with dahi kachumber.