Ingredients

750 gms Mutton
1 kg Chicken
1 kg Basmati rice
200 ml Milk
2 tsp Curds
1 tsp Dry ginger powder
1/4 tsp Cardamom powder
150 gms Ghee
1/4 tsp Kewra essence
2 gms Saffron
2 tsp Red chili powder
1 Pinch asafoetida
1 tsp Garam masala powder
2 tsp Fennel seed powder
1/4 tsp Sugar
Salt to taste

Method

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