Pressure cook the mutton in 1 cup water and a pinch of salt for 20-25 minutes on a low flame after the first whistle. Separate the mutton pieces from the stock and keep aside.
Heat ghee & saute the potatoes till light brown. Drain & keep aside. Temper the same ghee with cinnamon, cardamoms, cloves, bay leaves & cumin seeds. Saute for a few seconds.
Add the onion and stir fry till light brown. Add the ginger-garlic paste & all the dry spices mixed with some water. Saute till the ghee separates.
Add the tomato and continue to fry till it is mashed well.
Now add the drained mutton followed by the soaked rice. Mix everything well and saute for 2 minutes.
Add 1 & 1/2 cups stock / hot water, coriander-mint leaves & the fried potatoes. Pressure cook for 2 whistles.
When done, fluff it up with a fork. Serve with some raita and salad for a sumptuous meal.
