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Ingredients 

• 1/2 kg mutton pieces                                        
• 1/2 cup curds
• 2 large onions                                                    
• 2 inch piece ginger ground
• 2 half inch pieces of cinnamon                          
• 2-3 cloves garlic
• 2 cloves                                                              
• 4 green chillies
• 6 cardamoms                                                     
• 4 tbsp ghee
• 1/2 kg rice                                                           
• about 15 gm raisins
• A handfull of cashewnuts,                                  
• 8 tbsp ghee,
• pistachios and almonds                                   
• 750 gm suger

Method

grind together the onions, ginger, green chillies and garlic. Heat the ghee and fry the ground masala in it till it is light brown. Add the mutton, two cardamoms, cloves, a piece of cinnamon and the ground ginger and keep frying till the onion and masala are well blended with the mutton. Add salt and enough water to cook the mutton.  

Beat up the curds. When mutton is tender remove from fire and add the curds. Place back on fire and allow to simmer on a low fire for 5 to 7 minutes.

To make the rice. Heat the ghee in a thick bottomed pan and fry the rest of the cardmoms in it. Add the washed and drained rice and fry it gently.Add just enough water to cook it. Usually the water should be an inch above the rice level.

Fry the nuts and raisins and keep aside. When the rice is cooked remove it on to another dish and in the thick bottomed rich dish, place first a layer of rice, then mutton and then a layer of nuts and raisins.Countinue making these layers ending with the juice of one lime.

To the suger add a cup of water and boil till it becomes a syrup of one thread consistency. pour this on the rice and let it absorb it over a slow fire.

When serving, try not to disturb the layers.

Garnish with a few nuts.