Put all the ingredients of yakhni into a medium pot. Bring to boil. Then cover and simmer for 30 minutes on medium-low flame. Strain the yakhni and keep liquid aside. You may prepare this a day before.
FOR PULAO
Put oil in a large pot. Add sliced onion to it, and cook till translucent. Add chicken and cook for two minutes. Now add ginger garlic paste, chicken cubes, salt, pulao masala, black peppercorn, black-pepper cloves, cinnamon sticks, bay leaves, green cardamoms, green chilies and potatoes.
Cook, stirring continuously for 10 minutes. Then add yogurt and mint, and continue to stir till oil comes up.
Pour strained yakhni into the pot, cover and cook for 15 minutes on medium-low flame.
Add all spice powder, green cardamom powder and nutmeg mace powder.
Now, add rice to the pot and cook. Add salt 2 teaspoons or as needed. Water should be an inch above rice. Cook it till water is at the level of rice and there is some bubbling. Place the pot on heated tawa. Put extra mint and fried onions on top. Cover and cook for 15 minutes (for dum).
Notes
Don't forget to garnish your Yakhni pulao with fried onions and mint leaves.
You can also add a combination of dry fruits and raisins if you prefer a royal tasting Yakhni pulao.