To the mutton, add the beaten curd, adrak and lasan paste, shahijeera, garam masala, chopped kothmir, pudina, chilli powder, ½ of the crushed fried onion and salt to taste. Allow to marinate for 1 hour.

Heat 2 tablespoons ghee and add the marinated mutton. Cook till nearly done. Heat water and as soon as it boils, add the drained rice, the sabut masala and salt to taste. Cook till ¾ done and drain.

Take a heavy bottomed dekchi and add 1 tablespoon ghee. Spread half the rice and cover with button.

Place the remaining rice over this and sprinkle lemon juice, saffron milk, remaining fried onions and then dot with ghee before covering with a tight-fitting lid wrapped in a damp towel. Allow to cook over a slow fire for 25 minutes. Serve hot.