To boil the mutton & prepare the stock (Yakhni), heat 2 tbsp ghee in a pressure cooker.
Add all the whole spices and give a stir. Now add the mutton pieces, salt, crushed garlic and ginger slices/ juliennes.
Mix and fry on medium heat for 2 mins till the mutton changes colour.
Add 3 cups (or 600 ml) of water, give a mix and close pressure cooker. Pressure cook till 3 whistles (on high heat till 1st whistle, then lower heat and continue for 2 more whistles)
Allow the cooker to release pressure on its own.
Once pressure is released, strain the Yakhni/ mutton stock and remove the mutton pieces.
(Make sure the Yakhni is 600 ml (about 3 cups). If not, add water to make it 600 ml (3 cups). The rice will be cooked in this Yakhni or mutton stock)
Soak the rice for 30 mins and drain the water just before making the Pulao.
Fry the onions till golden, remove and set aside.
Take out the mint leaves & slit the green chillies.
Whisk the curd/ yogurt and set aside.