This is only a Summary. Please watch video for details.

1. Jeerakashala rice 2 cups, wash soak for 2 hours and strain
2. Crush Ginger: 1 small piece, Garlic: 5 cloves, Green chilli: 4
3. Heat 1 tbsp ghee and 1 tbsp sunflower oil in a pressure cooker
4. Add 2 tomatoes(chopped) and sauté for a few minutes
5. Add the mix (ginger, garlic, chilli), Sauté for 2 minutes
6. Add Mutton: 1 kg medium size pieces, Mix well,
7. Add salt to taste
8. Cook in medium flame for 5 minutes- without whistle/valve cap
9. Add garam masala: 1 tsp, Turmeric powder: ½ tsp, Red chilli powder: 2 tbsp
10. Add required water and cook till mutton is done
11. Heat ghee+oil in a pan
12. Fry cashew nuts, raisins, Deep fry Onions: 2
13. Mutton is cooked well, Add lemon juice: 2 tsp
14. Add curd: 2 tbsp, Add coriander leaves
15. Cook for another 10 minutes, low flame, no whistle/valve cap
16. Add some fried onions, garam masala: 1 tsp, lemon juice: 2 tbsp
17. Cook for another 5 minutes, low flame, no whistle/valve cap
18. Mix well, add water if it is too dry
19. Slightly fry spices, Clove, Cinnamon, Bay leaf, Cardamom, in Ghee
20. Add onion: 1 chopped, sauté for few minutes
21. Add rice, soaked, strained: 2 cups. Fry rice till it start popping
22. Add 3 cup boiling water, Add salt to taste
23. Cook, turnoff flame just before 2nd whistle
24. Open the lid after the pressure goes off, keep it for 5 minutes, Mix well
25. Take ½ of mutton to a plate
26. Add ½ part of rice, spread it
27. Add ½ part of fried onions, ½ part of fried cashew + raisins, some coriander leaves
28. Add the mutton that we have taken
29. Add remaining rice, fried onions, cashews, raisins, coriander leaves
30. Sprinkle 1 tsp garam masala
31. Keep in the lowest flame for 15 minutes. With whistle/ valve cap
32. Turn off the flame keep till it lose the pressure by itself
33. Open the lid, serve with parts from all layers or mix and serve