When Yakhni is ready. Strain Yakhni in colander. Squeeze the muslin bag tightly and discard. Keep Yakhni aside.
In a thick bottomed pot, fry onion slices on slow heat for 10 minute.
Mix meat and pulao spices in pulao pot with onion and fry on medium heat for 5 minutes.
Now, add tomato and dried plum, mix well and cover pot for 5 minutes until tomato softens and oil separates on the sides of pan.
Add yogurt and cook for another 2 minutes.
Finally, add Yakhni, soaked rice and mint leaves. Dip a finger or spoon in pot to check level of Yakhni above the rice layer. It should be 1 inch. If less add more water to make it 1 inch. Keep stirring occasionally.
Boil rice on medium heat until most of water is absorbed. Cover the lid and reduce heat to slow. (You may keep a griddle under the pot) Cook for 5-7 minutes. All water should be absorbed. Rice will be slight sticky but give another 10 minutes resting before serving and you'll see all grains separated.
Dish out rice in a plate and garnish with fried onions, garlic, chillies and fresh mint leaves.