Mutton (thigh portion)-500gms, potato-6 large pieces FOR RICE: basmati rice-400gms, green cardamoms-3, ghee-1tbsp, salt to taste. FOR MARINADE: yogurt-80gms; beaten, grated onion-70gms, grated ginger-20gms, salt, oil/ghee-1tbsp, freshly crushed black pepper-1tsp. OTHER INGREDIENTS: oil/ghee-3 1/2tbsps, onion; slice fine-120gms, water-1cup, garam masala powder-1/4tsp, freshly crushed black pepper-1tsp, vetiver essence-a few drops, mace and nutmeg powder to taste, fresh cream-1tbsp, liquid saffron color-1tsp, saffron flavor-a few drops, rose water, milk, crushed all spice (kabab cheeni), dry roasted black cumin powder, julienne ginger, chopped green coriander, green chilies; slit-6.

Step 1.  Mix all the ingredients for the marinade and rub the mutton with this mixture. Keep aside at least 4-5 hours. Wash and soak the rice for 1 hour. Drain and cook the rice with green cardamoms, ghee and salt till three-fourths done. Mix saffron color and flavor with cream and keep aside.

Step 2.  Heat a pan and cook the marinated mutton over medium flame for 2-3 minutes. Add 1cup water and pressure cook to give 2 whistles. Remove mutton pieces from the gravy and sieve the gravy.

Step 3.  Heat ghee in a pan, add onions and fry till brown. Add potatoes and boiled mutton pieces and stir a little. Add sieved gravy and cook till the mutton is tender and the liquid dries up. Add garam masala powder, mace, nutmeg, vetiver essence and black pepper. Cook well.

Step 4.  Place half of the mutton over 1/4th of the partially cooked rice in a rice cooker. Spread rose water, black cumin powder, crushed all spice, ginger, coriander or mint leaves and slated green chilies. Place half of the cooked rice and repeat the layers. Sprinkle saffron cream mixture, vetiver essence and milk over the rice. Cook till done.

Step 5.  Open and serve with RAITA.