Main Ingredients:

Serves 6

Mutton - 1kg
Basmati rice - 1/2kg
Aniseeds - 1tbs
Coriander seeds - 1tbs
Pepper corns - 10nos
Dry ginger powder - 2tsp
Almonds - 10nos
Walnuts - 5nos
Cashew nuts - 10nos
Raisins- 20nos
Milk - 750ml
Bay leaves - 4nos
Groundnut oil - 6tbs
Green cardamom - 4nos
Cloves - 4nos
Cinnamon - 2"pieces
Garam masala - 1tsp
Salt - to taste
To garnish : 
Sliced and fried onions - 4tbs
Chopped mint leaves - 1tsp
Chopped coriander leaves - 2tbs

Cooking Preparation of the Recipe:

Slice mutton into large pieces. Clean rice and drain the water completly. Tie aniseeds, coriander seeds, pepper corns and the ginger powder in a clean white cloth. 
Remove skin of almonds and slice the walnuts into halves. Lightly fry these and cashew nuts and raisins in ghee and keep aside.
Pressure cook the mutton along with the milk, bay leaves and the tied up spices for 7 minutes. Strain the stock. Squeeze the cloth to extract maximum flavour. Discard the bag and the bay leaves. The quantity of stock must be 750ml. If it is less, add water and if more, boil excess water.
Heat oil in the pressure cooker. Sauté clove, cinnamon and green cardamon. Fry meat pieces a few at a time. Remove when brown.
Put the rice in the same oil. Fry well. Add hot stock, garam masala, salt and dry fruits. Pressure cook on a low heat for 5 minutes and allow to cool without removing the lid.
Serve garnished with fried onions, chopped mint and coriander leaves.

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