| • | 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. |
