Heat ghee (or oil) in handi or pan.
Once the ghee is hot, add bay leaves and fry for few seconds. Add sliced onions and fry until they start picking up golden color.
Add green chilies slit and fry for another few seconds.
Then, add boiled mutton and gently sauté it on high heat for 2-3 minutes.
Add salt and whisked yoghurt and mix. Cook for a minute.
Now, drain the water from the rice. Add rice and mix gently.
Then add, the yakhni (mutton stock) counting to the exact 6 ½ cups. If the Yakhni is less in amount then add some water along with yakhni but it should be 6 ½ cups in total. For the reason that we are adding a cup of curd, it will also add the liquid to the rice, so we are adding 6& ½ cups of yakhni stock only.
Add garam masala powder, lemon juice, kewra essence/water and mix, bring it to a boil.
Allow it to cook on high heat until 90% water dries up.
Now, pour the saffron soaked milk over the rice. Cover the pot with foil and put it on Dum for 15 minutes.
The Lucknowi Mutton yakhni pulao is ready. Garnish it with birista (golden fried onions) and serve with raita, yogurt or salad of your choice.