Pulao has a lighter texture as compared to biryani. It is less spicy than biryani. It feels comparatively less oily. And of course, it has mutton which is way tastier than chicken. In Pakistan alone, there are so many variations of pulao. The most popular of them is yakhni pulao. It's the perfect rice dish to mop up vibrant meat curries or serve alongside a dollop of savory yogurt and salad.

• 2 cups basmati rice (soaked in water for at least 2hrs)
  FOR YAKHNI (STOCK)
• 1 lb mutton (cut into pieces)
  salt
• 1⁄2 medium onion (peeled & cut in two pieces)
• 1⁄2 teaspoon clove (laung)
• 1⁄2 teaspoon whole black peppercorn (sabut kali mirch)
• 2 black cardamom pods (bari elaichi)
• 2 cinnamon sticks (dalchini)
• 1 bay leaf (tez patta)
• 6 garlic cloves (Lehsan)
• 2 inches ginger (adrak)
• 1 teaspoon coriander seed (sukha dhaniya)
• 1 pinch of ground nutmeg (jaifal)
• 1⁄4teaspoon anise (javitri)
  
  FOR MASALA (CURRY)
  
  
• 1⁄4 cup oil
• 1⁄4 medium onion (thinly sliced)
• 1 teaspoon cumin seed (jeera)
• 1 1⁄2 teaspoons ginger-garlic paste
• 1⁄2 medium tomatoes (chopped)
• 1⁄2 cup yogurt
• 1 teaspoon salt
• 1⁄2 teaspoon red chili powder
• 1⁄2 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 2 green cardamoms (choti elaichi)
• 1 1⁄2 teaspoons ground aniseed (saunf)
• 1 tablespoon mint leaf (chopped)