Boil mutton with salt, cumin, black pepper, star anise, curry leaves, and black cardamom until tender.

Strain and reserve the yakhni (stock). Separate meat from whole spices if you like.

In a heavy pot, heat oil or ghee. Add onions and fry until half golden, then turn off heat and keep stirring for a few minutes.

Add fresh cumin, black pepper, black cardamom, star anise, and curry leaves. Sauté briefly.

Add boiled mutton and fry until slightly browned and coated in spices.

Gradually add yakhni, stirring to absorb flavors. Pour in remaining yakhni.

Add soaked rice and adjust salt. Cook on medium heat until most water is absorbed.

Cover tightly and cook on low (dum) for 25–30 minutes.

Fluff rice gently before serving. Enjoy hot with raita or salad.