Ingredients:
Mutton ½ kg
Ginger Garlic 2 tbsp
Green Chilies 20
Cumin Seeds 1 ½ tsp
Coriander Seeds 1 tbsp
Yogurt 1 cup
Turmeric ½ tsp
Turmeric ¼ tsp
Brown Onions 1 cup
All Spice 1 tsp heaped
Red Lentil (boiled) 1 cup
Rice (boiled with 2 tbsp salt) ½ kg
Cinnamon 1 stick
Caraway Seeds ½ tsp
Cloves 6
Green Cardamoms 4
Clarified Butter (melted) 4 tbsp
Oil ½ cup
Coriander Leaves 2-3 tbsp
Green Chilies 2 whole
Mint Leaves 15

Method:
Grind together ginger garlic, green chilies, cumin seeds and coriander seeds together.
Now marinate mutton with half of this ground masala, salt, turmeric and leave it for an hour.
Boil red lentil with ¼ tsp turmeric ad 1cup water till half done and water dries off. Boil rice with salt and caraway seeds till ¾ done.
Heat ½ cup oil, add cinnamon, cloves, green cardamoms and the remaining half ground masala with ½ cup of brown onion. Fry well. Add marinated mutton and fry for 5-8 minutes, than add 1 cup water, gain cover and cook till meat is tender and thick gravy is left.
Spread ½ rice in a pan, place the mutton with gravy over it, cover with boiled lentil, add ghee on daal, sprinkle all spice , coriander, green chilies and mint. Now spread another layer of rice. Cover and cook for 5 minutes on high flame than leave it to simmer for 15 minutes. Garnish with brown onions and serve.