1. Soak basmati rice for 1/2 hour.
 Now for beef stock In a pan add all list 1 ingredients

Add 2 glasses of water and give it 15 minutes pressure…. if you are cooking it in normal pan add 3 glass water and cook until meat is nicely tender.

Meat is nicely tender now. and it has beef stock in it, we gonna use it in our pulao.
Take a strainer, strain cooked beef in it, separate beef and stock.

Shake beef pieces so that there is no fennel seeds and coriander in it.

Take a big pan, add 1/4 cup oi in it with finely sliced onions, cook on medium heat until they are nicely brown.
Takeout Onion set aside..will use in the end.

Now in same oil add all list 3 whole garam masala. stir for 5 seconds. do not burn it.
add beef with 1 tbsp ginger garlic paste and bhonafy it for 1 minute.

Add Yogurt, green chilli n salt.stir 5-10 sec.
Add 4 cups of beef stock we separate before…if its less than 4 cups use water, let it boil.

And Use same cup of measuring stock which you use for measuring rice.
Add soaked rice. and cook it on high heat until all water evaporates. and try not to stir it too much because then your rice will break.

Add fried onion on top we made in beginning and 1 tbsp of white vinegar.
vinegar will help rice not to stick together.
Now with tight lid on and keep something heavy on it, cook it on very low heat for 10 minutes.
Yakhni pulao Rice are ready