Ingredients

1 kg. Mutton, cleaned and cut into small pieces
1 kg. Rice
1 piece ginger
2 red chilies ,4 green chilies, chopped finely
2 flakes garlic
10-12 cashewnuts
1 cup ghee ,Saffron (kesar)
4 big onions, (1/4 kg.) cut
3-4 bay leaves ,1 cup curds
6-8 cloves, powdered
3-4 pieces cinnamon, powdered
4 cardamoms. Powdered
1 tbsp. shahajeera ,1 tsp. turmeric powder
1/8 bunch coriander leaves, chopped finely
2 boiled eggs, for garnishing
Salt to taste ,juice of a lime

Directions

(Serves 4-6)

ginger, red chillies, garlic and cashew nuts into a fine paste. Heat ghee. Fry onions till golden brown and crisp. Remove and set aside. In the same ghee add ground masala and fry. Add meat pieces and fry further. Add tepid water and cook with lid on till meat is tender and gravy is thick.
Boil rice with bay leaves in a vessel till cooked. Add salt, drain and set aside.
Empty curds into a fine piece of muslin and strain. Add powdered cloves, cinnamon, cardamoms, shahjeera, turmeric and finely

chopped green chillies and coriander leaves. Add lime juice and mix well. Add curd mixture to mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the rice.
In a heavy pan, put in layers of rice, mutton and fried onion. Repeat till all are used up. Pour remaining ghee over the rice, cover and cook for some time on slow fire. Remove and garnish the top with slices of boiled eggs and onion. Serve