Cook Meat (Yakhni Style Base)
Add meat in a pot
Mix yogurt, spices, salt, ginger-garlic paste
Add 1–1.5 cups water
Cook until meat becomes soft, tender, and juicy
Keep gravy light and mild (not thick or spicy)

Cook Rice (70–80% Done Only)
Boil water with whole spices and salt
Add soaked basmati rice
Cook until rice is 70–80% cooked (firm but not soft)
Drain immediately and keep aside

Start Layering (Royal Assembly)
Take heavy-bottom pot
Add cooked meat with light gravy as first layer

Add Rice Layers
Add half rice over meat
Sprinkle fried onions, mint, coriander
Add remaining rice on top evenly

Add Aroma Finish
Pour saffron milk evenly
Drizzle ghee on top
Add rose water (optional for royal aroma)

Dum Cooking (Key Step)
Seal pot tightly with lid or dough
Cook on very low flame for 25–30 minutes
Place tawa under pot for even heat

Rest & Serve
Rest for 10–15 minutes after cooking
Gently fluff from sides (do not mix heavily)
Serve hot for best aroma and texture