Basmati Rice 500 gms. Mutton cut into small pieces 1kg. Garam Masala 2 tsp. Red chilies 6 nos. Cashewnuts A handful Onions (sliced fine and fried till crisp) 5 nos. Cloves 2 nos. Dalchini 2 pieces Elaichi 3 nos.
Green chilies 6 nos. Kothmir, chopped 1 small bunch Pudina chopped 1 small bunch Ginger Garlic paste 3 tsp. Saffron (dissolved in � cup milk) 2 pinches	Curd beaten 1 cup Lime juice 2 nos. Eggs boiled 4 nos. Ghee /Oil 5 tbsp. Salt to taste

1. Grind the red chilies and cashewnuts to a fine paste.

2. To the mutton apply the ginger - garlic paste and beaten curd. Set aside.

3. Heat 4 tablespoons ghee and fry the red chili masala.

4. Add the marinated mutton, � of the fried onion, one teaspoon garam masala and salt to taste.

5. Keep frying till ghee separates. Add 1� cups warm water. Pressure cook till tender.

6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.

7. Add the rice and fry a little. Add the green chilies and salt to taste.

8.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.

9. Mix together the chopped kothmir, pudina, garam masala and fried onion.
Set aside.

10.Take a heavy bottlomed dekchi and line it with ghee.

11.Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.

12.Cover with rice, followed by a mutton layer. Finish with a rice layer.

13.Sprinkle the rice with saffron milk and dot with ghee.

14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.