Wash and soak the rice in enough water for 30 minutes.
Make a bouquet gurney with cloves, cinnamon, black pepper, black cardamom and bay leaves.( tie the ingredients in a small piece of white cotton cloth )
Heat 2 tbsp oil in a pressure cooker. When the oil is hot, add cumin seeds.
Add the meat, ginger, whole garlic bulb, salt, 4 cups water and the bouquet gurney in the pressure cooker.
Pressure cook till meat is nicely done ( approx 1 whistle on high heat and then simmer the heat and cook for 10 minutes
Open the cooker once the pressure is released. Check the meat for doneness and cook for some more time if required.
Squeeze the Bouquet gurney and garlic bulb to extract the maximum flavours.
Pass the meat through a strainer and reserve the yakhani ( stock ).
Fry the thinly sliced onions until golden brown.
In a large, thick bottomed pan, heat ghee. Add the meat pieces, yogurt, garam masala and little more than half of the fried onion, cook for 4-5 minutes.
Strain the rice and add it to the pan. Measure the yakhani and add water to it to make 6 cups.Add it to the pan
Add the kewda essence and salt and cover the pan with the lid tightly.
Simmer the heat to low and cook the rice till it is nicely done.
Fluff the Yakhni Pulao with a fork gently. Garnish with fried onions and mint leaves.