1 Kg Rice (Basmati Pulao Rice Soaked For ½ Hour ).
1 Onion Finely Sliced.
2 Tbsp Ginger/Garlic Paste.
1 Tsp Garam Masala Powder.
1 Cup Curd.
5 Green Cardamoms,
2 Bay Leaf.
2 Cups Oil.
1 Cup Ghee /Dalda.
½ Tsp Saffron Color.
½ Cup Milk.
½ Cup Khoya (Mawa)
Wash mutton thoroughly, put it in a pressure cooker add all the ingredients given under preparation of stock. Add the given quantity of water and salt according to your taste, cover the lid & cook on a low flame for 15 minutes.
Now open and check whether the meat is tender. Remove the spices tied in muslin cloth and whole onion from it and keep aside.
Take a deep pan, heat oil and add green cardamoms and bay leaf, after a minute add sliced onion till golden brown and stain it on a tissue.
In remaining oil, add ginger garlic paste stir for few minutes and add curd, garam masala powder, again stir 8 minutes then add rice to it.
Now add mutton stock to it, add salt if required, when rice is almost cooked dissolve saffron in milk and pore on it.
When completely cooked mix khoya and golden onion to it. Cover it tightly for 10 minutes more.