Grind the following to a fine paste: red chillies and cashewnuts. To the mutton apply the adrak-lasan paste and beaten curd. Set aside.

Heat 4 tablespoons ghee and fry the red chilli, masala. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.

Keep frying till ghee separates. Add 1 ½ cups warm water. Pressure cook till tender. Heat dekchi, add 1 tablespoon ghee and fry the sabut masala.

Add the rice and fry a little. Add the green chillies and salt to taste. Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.

Mix together the chopped kothmir, pudina, garam masala and fried onion. 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.

Cover tightly and place over a griddle for dum for 30 minutes. Serve hot, garnished with eggs cut into half's.