Keep the yogurt in a bowl out of the refrigerator for an hour until it reaches room temperature.
Whisk the yogurt and rice flour with a spoon for about a minute or two until it is well blended. Keep it aside.
Add cloves, dried bay leaves, cinnamon stick, black cardamom pods, green cardamom pod and asafoetida to the inner pot.
Add water, ground fennel, ground ginger, salt, and mix well.
Add goat and give it a good stir.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 25 minutes.
When cooking is complete, use quick pressure release to depressurize.
Open the lid.
Select sauté and add the whisked yogurt mixed with rice flour slowly (one spoon at a time) to the pot mixing it continuously. This step is key. Add one large spoon of yogurt/rice flour mix and mix it in the gravy for about a minute. Then another spoon and stir again for up-to a minute. Keep doing this until you run out of the yogurt/rice flour mix. The continual mixing will prevent curdling of the yogurt.
When you are done adding all the yogurt mix, add garam masala and dried fenugreek leaves. Stir and let it sauté for about 10 to 13 minutes until the gravy thickens. Yakhni has a lot of gravy but the yogurt will thicken it. Keep stirring occasionally.
Meanwhile, in a pan turn on medium-heat and add oil. Add caraway seeds and let them splutter. Turn of the heat and add the oil and cumin seed mix to the gravy in the pot.
Press cancel when the required consistency for the yakhni is reached. It should take between 10 to 13 minutes of sautéing with the yogurt mix. If you like more gravy then press cancel at the 10 minute mark or if you like less gravy then press cancel after 13 minutes. Overall, yakhni has excess gravy as compared to other goat dishes.
Transfer to a serving bowl. Discard the bay leaves.