Fill a pan with some water(andazay sey) and put meat in it.

Place the pan on the medium heat then add one small chopped onion, garlic, ginger, kabab cheeni, pathar ka phool, salt, fennel seeds and coriander in the water. Let it to be cooked very well.

When half of the water gets dry, take the meat out of pan and strain the yakhni.

Heat the oil in another pan, fry chopped onion till brown then add meat.

Add yogurt and ground garam masala and saute it for five minutes then add yakhni and the rice with sabit garam masalay, bay leaves, badyaan, chootee elaichi and cover the pan.

When all the water absorbed by the rice put spread some fried onion on top and keep it on the low heat for 20 minutes then serve with ryta, salad and chatni.

Note: If you take 4 cups of rice then take 6-61/2 cups of yakhni.
I love brown pulao so I sauted it for a longer time to get this.