• 1 kg boneless mutton
• ½ kg basmati rice
• 2 onions
• ¼ cup lime juice
• ½ kg curd
• 6 teaspoons ginger-garlic paste
• 6 green chilies ground into fine paste
• 2 cloves
• 10 gms cinnamon
• 4 cardamom
• 12 mint leaves
• Finely chopped coriander leaves
• Pinch of saffron immersed in water
• 2 tablespoons ghee
• 2 cup oil
• Salt to taste

1. Wash the meat and cut it into small pieces

2. Marinate the meat with ginger garlic paste and keep it aside for an hour

3. Cut the onion into thin long pieces and fry till they are golden brown. After cooling crush the onions with hand.

4. Mix curd, ¾ part of crushed fried onion, red chillier powder, green chillier paste, cinnamon, cardamom, clove, coriander leaves, mint leaves saffron water, salt and remaining part of oil. Add this mixture to the marinated meat and keep it aside for one hour.

5. Cook the basmati rice. When the rice is half cooked remove it from the flame.

6. Drain out the water completely and spread the half cooked rice over marinated meat.

7. Upon the rice layer spread limejuice, saffron colour, ghee and remaining part of crushed onion.

8. Cover the utensil with lid tightly and cook on a very low flame for half an hour.