Take oil in a pan and fry the onions till they are golden brown. Take them out on a paper towel. Keep 2 TBLSP aside for garnishing later and lightly crush the rest.
Wash and clean the meat properly and marinate it with raw papaya paste, salt, red chili powder, turmeric powder, crushed fried onions, ginger garlic paste, green cardamoms, cinnamon and caraway seeds.
Also add in coriander leaves, mint leaves and green chilies. Add the yoghurt in as well and mix well. Keep aside for at least 3 hours. If you can, keep it overnight.
Meanwhile, start cooking rice in another pan. Take oil and add cardamom powder, star anise and caraway seeds. Once it crackles, add 2 liters of water. Add salt as well and let the water come to a boil.
Now add the soaked rice and cook till it 50% cooked. It shouldn’t take more than 5 minutes. Drain the rice as soon as you see them boil. Usually, the rice grains come to the surface while boiling. Give it 30 seconds and drain it.
Now take oil in deep pan. Add the marinated meat in the oil. Since we added raw papaya paste to the marination, it should quiet tender. If you do not have raw papaya, you can substitute it with a meat tenderizer. Spread the partial cooked rice on the yakhni. Sprinkle saffron, milk, kewra on the rice. Add some mint leaves and fried onions on top. I do believe that adding a little color adds that zing to it and makes it look more appealing, but you don’t have to, its completely optional.
Once you assemble the Biryani: Pre heat the oven on 350F. Now cover it with tight fitting lid and seal it with a dough around. Put the pan in a pre heated oven for 1 hour. If using a gas, put a tawa or flat pan on the burner and the biryani pan on top. Heat on high flame for 5 minutes and then on low for another 50 mins.
You can decorate it with fried onions. Serve with salad and raita on the side. ENJOY!!!