Saffron Kabuli pulao

Saffron Kabuli pulao #MyDinnerTable
Ingredients : For yakhni Stoke
Veil meat. 1 kg
Garlic cloves. 5 to 8
Ginger . 2. Pieces...
Cloves. 8
Fennal seeds sounf 2 tbsp
Black pepper corn. 10
Cinnman stick. 4
Ingredients for zafrani kabuki pulao
Rice. 4 piyali
Meat. 1 kg
Onion. 2 large
Ginger garlic paste. 1,1 tbsp
Whole spice. Cloves, 8green & black cardamoms, 8,8star anise 3
Carrots. 2- 1/2 Cups
Raisins. 1 cup
Cashew nuts. 10
Almonds. 10
Tomato. 1
Green chillies. 4 to 5
Method :
Wash and soak rice and leave for half hour.
Make meat stoke yakhni add garlic cloves.ginger stick, fennel seeds , and 4 to 5 cup water and cook in a pan for 5 to 6 hour or cook in pressure cooker for 1 hour .
Then make rice. Fry carrots, Raisins, cashew nuts, almonds with 1 tbsp sugar then set aside.
Heated oil add onion and fry till golden then set aside. Heated oil add whole spices and cook then add ginger garlic paste and cook for 1 minute add salt ,tomato and green chillies and cook till tomato' s Cook well. Then add veil meat and yakhni and cook till water less .Then add rice and all spice powder and cook till water dries. Then make a dam to rice 5 minute high flame then 10 minutes low flame .
In the end garnish carrots , raisins ,cashew nuts and almonds and serve with green chatni and dahi raita.