Wash & soak the basmati rice prior cook for about 1 hour.
Now take a nonstick wok add in oil fry onions till it turns golden then add cinnamon sticks, cloves, cardamoms & shah jeera saut for a minute then add ginger garlic paste.
Once its fried a bit then add in the chopped tomatoes & all spices with a splash of water so the spices wont stick to the bottom stirs & cover the lid till the tomatoes are soften.
Once the tomatoes are softened add in the whisked curd & fry till the oil separates & the raw aroma of curd is vanished.
Besides boil the mutton in a pressure cooker adding some salt, ginger garlic paste & turmeric powder till 3 whistles the mutton will be cooked well then pop it with the mutton soup in the gravy prepared.
Now add water accordingly to the rice basmati & normal rice cooking time & quantity of water may vary. Then let the water come to a boil till then add in the lime juice, garam masala powder, coriander leaves then add in the soaked rice
Now cover the lid and set it on low burner for about 10-15 minutes then off the flame just add a spoon and check if any moisture is left but still if its not required do not over cook it my get burnt.
Never serve immediately from the stove rice may break let it settle for 10 minutes on the kitchen counter it will settle then serve it with raita or mirchiyon ka salan I have posted in my paste recipes.
