Cook the rice till half done. Keep aside. Heat the ghee in a pan and temper with bay leaves and all the whole garam masala. Saute for a few seconds.
Then add the onion. Fry till they are slightly browned.
Add the mutton and fry for 5-10 minutes.
Add the ginger-garlic paste and tomatoes. Saute well.
Add all the dry spices, tomato paste, lime zest and the dried lime.
Mix everything well and simmer, covered on a medium flame till dry.
Separate the mutton pieces from the gravy and keep aside.
Add the rice to the gravy and cook for 3-4 whistles.
Switch off the flame and open the lid after it has cooled down.
Arrange the Kabsa on a platter and garnish with the cooked mutton pieces, chopped nuts and coriander leaves. Serve with salad for a sumptuous meal.
