Ingredients:

Rice/Chawal ---- 1 KG ( 5 Cups) (washed and soaked)

Onions/Piyaaz ----- 2 large (sliced) 

Ginger/Garlic Paste (Adrak Lahsan Paste) ---- 2 tbsp

Yogurt/Dahi ---- 4 tbsp

Tomatoes/Timator ---- 2 medium (roughly chopped)

Salt ---- 4 tsp or to taste  

Black cardamom/Bari Alaichi---- 3 

Green cardamom/Choto Alaichi---- 3  

Cloves/loung ---- 4

Cinnamon/Dar chini ---- 2 pieces 

Black Peppercorns/ Kali Mirch sabat ----- 8 - 9 

Cumin seeds/ Sufaid Zeera ---- 1/2 tsp

Mutton Stock/ Mutton Yakhni ---- 7 1/2 cups

Green Chillies/ Hari mirch ---- 3 - 4 (sliced)

Oil ---- As Required

Ingredients for Stock / Yakhni 

Mutton Chops ---- 1 1/2 kg

Onions ---- 1 Large ( Do not peel - Cut into 2 pieces)

Ginger ---- 2" piece ( Do not peel  - cut into large pieces)

Garlic Bulb/Lehsan sabat  ---- 1 (Do not peel - cut into 2 pieces)

Green cardamom pods/Choti Alaichi ---- 3 - 4 

Cloves/Loung ---- 5 - 6 

Cinnamom/Dar chini ---- 2 - 3 pieces

Black Cardamom/Bari Alaichi ---- 4

Black Peppercorns/Kali Mirch Sabat ---- 9 - 10

Cumin seeds/Sufaid Zeera ---- 1 tsp

Black Cumin seeds/Kala Zeera ---- 1 tsp

Coriander seeds/Sukha Dhanya Sabat ---- 2 tbsp

Star anise ---- 1

Mace/Javitri ---- 2 - 3 pieces

Fennel Seeds/Sounf ---- 2 tbsp

Salt ---- 1 tsp

Muslin Cloth 

1. Tie Garlic bulb, Ginger Pieces, Green cardamom pods, Cloves, Cinnamon, Black Cardamom, Black Peppercorns, Cumin seeds, Black Cumin seeds, Coriander seeds, Star anise, Mace, Fennel Seeds together In a muslin cloth to make a spice bag.
2. Take a pan put spice bag, mutton chops, onions, 1 tsp salt and water 10 - 12 cups of water and bring to a boil and reduce to simmer on low heat for about 1 1/2 hours or until the lamb is tender and pulls apart with a fork.
3. Remove the muslin bag (you can throw it out now) and separate the meat from the stock and keep aside. The stock should measure 7 1/2 cups. If there is more, boil it down till you get 7 1/2 cups. If less add hot water to it to get 7 1/2 cups. 

1. Heat oil in a deep pan ( wadda pateela lolz) add onions and fry till light golden.
2. Add Ginger/garlic paste, Tomatoes, Black cardamom, Green cardamom, Cloves, Cinnamon, Black Peppercorns, Cumin seeds, Black Cumin seeds stir for 10 minutes.
3. Now add Mutton Chops, yogurt and dry red chillies and fry for few minutes.
4. Add mutton stock, drained rice, green chillies and salt bring to boil.
5. Cover it with heavy lid. Lower the heat and allow to cook for 20 minutes.
6. After 20 mins open the pan and stir the rice well (Carefully).
7. Serve Hot with raita and salad.