Basmati Rice		500 gms.
	Mutton with bone	500 gms.cut into cubes
	Garam Masala		2 tsp.
	Red Chilies 		6 nos.
	Cashewnuts		a handful
	Onions 			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			2 pinches
	Curd Beaten		1 cup
	Lime Juice 		2 nos.
	Eggs Boiled 		4 nos.
	Ghee /Butter		5 tbsp.
	Salt 			to taste
	Green Chillies 		5 nos. Slit
	Ginger Juliennes	5 gms.

• Slice the onion and fry till brown and crisp.Set aside.
• Dissolve the saffron in ¾ cup milk.
• Grind the red chilies and cashewnuts to a fine paste.
• To the mutton apply the ginger-garlic paste and beaten curd ans a little salt.Set aside for 1 hr.
• Heat 4 tablespoons ghee and fry the red chili masala.
• Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
• Keep frying till ghee separates.
• Add 1½ cups warm water. Pressure cook till tender.
• Boil water in a pan,add the whole masalas and salt.Add rice when the water boils.
• Cook till rice is almost done, Drain off the excess water.Keep the rice aside.
• Mix together the chopped kothmir, pudina, garam masala and fried onion,slit green chillies and ginger juliennes.
• Set aside.Take a heavy bottomed dekchi and line it with ghee.
• 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.
• Cover with rice, followed by a mutton layer.
• Finish with a rice layer.
• Sprinkle the rice with saffron milk and dot with ghee.
• Finish the last layer with fried onions and mint and a little saffron.
• Cover tightly and place over a griddle for dum for 20 minutes.(You can use the Atta to line the Degchi to seal it.)
• Open carefully and put a lttle butter over the rice to avoid rice from breaking when moved.
• Serve hot.
• Garnished with eggs cut into halves.

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