Soak the rice and roast moong dal for an hour. Keep aside.
Pressure cook the mutton with 2 cups water and 1/2 tsp. salt for 20 minutes on a low flame after the first whistle.
Heat oil in a pan and fry the potatoes till light brown. Drain & keep aside. Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the onion and fry till light brown.
Add the ginger-garlic paste & all the dry spices (except garam masala powder) mixed with some water. Combine everything well & saute till dry.
Add the soaked rice & dal and stir fry for 2 minutes.
Add the cooked mutton along with the stock & bring it to a boil. Cook, covered on a low fame,
When half done, add the fried potatoes. green chilies, salt & 1 cup more hot water. Continue to cook till the water has been absorbed & the rice - lentil are well cooked.
Add the garam masala powder & ghee. Give it a stir and switch off the flame. Keep it covered for some time.
Garnish with coriander leaves and fried onion. Serve with begun Bhaja (eggplant fry), papad, few green chilies and lime wedges.
