Boil the meat with 8–10 cups of water until it becomes tender. If you're using a pressure cooker, only 4 cups of water are needed. Once cooked, strain the meat from the stock, reserving the flavorful broth. Remove as many whole spices as possible from the meat, as they've already infused the stock with their flavor.
If you don't enjoy biting into whole spices, place them in a clean muslin cloth and tie it securely into a small spice bundle (potli) before cooking. Simmer the bundle with the meat, then simply remove it once the meat is cooked. This gives you all the flavor without the whole spices in the finished pulao
Heat oil in a large, heavy-bottomed pot and fry the sliced onions until they turn a deep golden brown, being careful not to burn them. Add the cooked meat, followed by the garam masala, yogurt, and pulao masala. Cook everything together until the oil separates from the masala and the meat is well coated in the rich spices.
Add the rice to the meat mixture and gently fry it for a few minutes to coat each grain with the flavorful masala. Pour in the reserved stock, making sure the liquid sits about 1½ inches above the rice. If needed, top up with warm water and adjust the seasoning with extra salt before adding the green chilies.
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