| • | Fry asafetida and mutton pieces in ghee.
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| • | Add curds to the mixture and fry until pink.
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| • | Pour water and add table salt to taste. Mix well.
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| • | Add chilli powder, ginger powder and bay leaf.
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| • | Fry for a few minutes and add 1/2 litre water.
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| • | Add 1/2 tbsp garam spices and 1tbsp fennel seeds.
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| • | Simmer the mixture until well cooked.
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| • | Remove mutton pieces and keep them separate.
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| • | Boil 2 litres of water with 2 tbsp salt.
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| • | Tie garam spices and left over fennel seed in a piece of cloth.
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| • | Put it in the boiling water.
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| • | Now add rice and cook on low burn until one-half done.
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| • | Separate water from the rice.
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| • | Alternately arrange mutton and rice layers in a baking tray.
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| • | Add milk and ghee.
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| • | Cook in a preheated oven until well done.
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