Method: Pick, wash and soak rice for 1\2 an hour. Boil till 3/4th done. Heat 2 tablespoon of ghee and fry onions till golden brown in colour and keep aside. In another pan, heat remaining ghee, add almonds, mutton pieces, ginger, garlic, chilli powder, salt, cardamom, cloves, cinnamon and curd and saute till the mutton turns golden brown in colour. Add 2 cups of water and cook on low flame till mutton is tender.
Strain the mutton stock and malai to it and keep aside. Roast mutton for a while. In a heavy bottomed pan put a layer of boiled rice, then mutton, again a layer of rice. Sprinkle saff ron and kewra essence over rice. Pour mutton stock. Seal the lid with wheat dough and put on low flame on a hot griddle for 10 minutes. Open and serve hot garnished with fried onions.

Serves: 5-6

Preparation time: 1.1/2 hour