Make a potli (bouquet garni) with coriander seeds, fennel seeds, mace, bay leaves, red chilies, cinnamon, cardamoms and cloves.
Pressure cook mutton, onion, ginger, garlic, 2 & 1/2 cups water, salt to taste & the spice potli for 15-20 minutes on a low flame after the first whistle. Discard the whole spices potli & separate the yakhni (stock) from the mutton pieces. Keep them aside.
Heat butter & oil. Temper with bay leaf, cinnamon, cloves and cardamoms. Add the onion and fry till light brown.
Add the ginger-garlic paste & saute till the raw smell disappears.
Now add the soaked and drained rice and fry for 1-2 minutes.
Add 2 cups yakhni (stock), pinch of nutmeg powder and salt to taste.
Pressure cook for one whistle.
Garnish with fried onion & a drizzle of some ghee. Serve with raita &/or gravy (opt).
