Wash the rice 2-3 times under a running stream of water.Soak the rice for 20 mins. You can manage time and soak rice while the yakhni is getting ready.
In a wide shallow pot, (I use my braiser) or you can use a kadhai or any wide pot with lid, heat up the oil.
Once the oil is warm, add the sliced onions. On medium heat, brown the onion. It takes about 8-10 minutes but do not rush this process.
Once the onions are reddish brown, add the cumin seeds and saute for 15 seconds.
Next, add the meat and stir around with the onions for 3-5 minutes on medium heat. The meat will brown a little.
Add the soaked rice(discard the water in which you soaked) along with yakhni (+water). Mix gently and taste the salt in the liquid, it should be sharp salty at this stage else adjust salt. This makes sure that your rice is properly seasoned once cooked.
Cover with a lid and set the rice to cook on medium high heat, once you see that the liquid is bubbling, reduce the heat to the lowest and let cook for 20-25 minutes until all the liquid is absorbed and the rice is soft.
Switch off the stove and let the pot sit undisturbed for at least 10-12 minutes.
Uncover and using a rice spoon or a small plate, fluff up the rice from one side. Yahni pulao is ready. Serve as you wish.