• 750 grams mutton
• 1 kilograms chicken
• 1 kilograms basmati rice
• 200 ml milk
• 2 teaspoons curd
• 1 teaspoon dry ginger powder
• 1/4 teaspoon cardamom powder
• 150 grams ghee
• 1/4 teaspoon kewra essence
• 2 grams saffron
• 2 teaspoons red chilli powder
• 1 pinch asafoetida
• 1 teaspoon garam masala powder
• 2 teaspoons fennel seed powder
• 1/4 teaspoon sugar
• Salt to taste

1. Fry the asafoetida and mutton in ghee.

2. Add curd to the mixture and fry till light pink.

3. Pour water and add salt. Mix well.

4. Add chilli powder, ginger powder and bay leaf.

5. Fry for a few minutes and add ½ litre water.

6. Simmer till well cooked.

7. Remove mutton from mixture.

8. Boil 2 litres of water with 2 tablespoons of salt.

9. Tie the garam masala and fennel seeds in cloth and submerge in boiling water.

10. Add rice and cook on low flame till half-done.

11. Separate water from rice.

12. Alternately arrange rice and mutton layers on a tray and add milk and ghee to it. Cook in a preheated oven till well done.