1 kg. Mutton, cleaned and cut into small pieces 
1 kg. Rice 
1" piece ginger 
2 red chilies 
2 flakes garlic 
10-12 cashew nuts 
½ cup ghee 
4 big onions, (1/4 kg.) cut 
3-4 bay leaves 
Salt to taste 
1 cup curds 
6-8 cloves, powdered 
3-4 pieces cinnamon, powdered 
4 cardamoms. Powdered 
1 tbsp. shajeera 
4 green chilies, chopped finely 
1/8 bunch coriander leaves, chopped finely 
juice of ½ a lime 
Saffron 
Turmeric   
2 boiled eggs.

Direction:
Grind ginger, red chilies, garlic and cashew nuts into a fine paste. Heat ghee. Fry onions till golden brown and crisp. Remove and set aside. In the same ghee add ground masala and fry. Add meat pieces and fry further. Add tepid water and cook with lid on till meat is tender and gravy is thick. 
Boil rice with bay leaves in a vessel till ¾ cooked. Add salt, drain and set aside. 
Empty curds into a fine piece of muslin and strain. Add powdered cloves, cinnamon, cardamoms, shajeera, turmeric and finely chopped green chilies and coriander leaves. Add lime juice and mix well. Add curd mixture to mutton. Stir well. 
Dissolve saffron in some milk and sprinkle over half the rice 
In a heavy pan, put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining ghee over the rice, cover and cook for some time on slow fire. Remove and garnish the top with slices of boiled eggs and onion. Serve Hot with raita and salad

*** For Details about Ingredients , check your nearest Indian Store