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For Rice:
Pre-boil & Skim Foam (Optional): Add goat meat, onion, garlic, ginger, whole spices, 1.5 tsp salt, and 6–8 cups water to a large pot. Bring to boil and skim foam for 5–10 minutes. Turn off heat.
Pressure Cook the Yakhni: Transfer everything to a pressure cooker. Add chicken cube if using. Seal and cook for 25 minutes (thawed) or 30 minutes (frozen). Let naturally release pressure for 10–15 minutes.
Strain and Prepare Broth: Strain broth into a bowl and set meat aside. Measure out 3 to 3¼ cups broth for rice. Taste and adjust salt if needed.
Cook Rice in Caldera: In a caldera, heat 3 tbsp oil/ghee. Fry 2 sliced onions until golden. Optional: remove half for garnish. Add meat, sauté 3–4 min. Add ginger garlic paste, fry 1 min. Add green chilies if using.
Add Rice and Broth: Add 2 cups soaked rice and 3.5 cups yakhni. Taste broth and adjust salt. Bring to a boil.
Steam (Dum): Once water drops just below rice and craters appear, reduce heat, cover, and steam on low for 15–18 minutes. Let rest for 10 minutes after turning off heat.
Finish and Serve: Sprinkle ½ tsp garam masala, fluff rice gently, and garnish with fried onions. Serve hot with raita or chutney.