In a pan heat oil. Add onion and cumin seeds, bay leaf, whole spices in it and cook until golden brown.
Add ginger garlic paste and mutton in it.

Then add tomatoes, green chilies, salt, turmeric, red chili powder, tamarind, yogurt, coriander powder and mix well.

Add 1 cup water and add socked rice in the meat with white chickpeas(if you use).

When water almost dries out, let it simmer on low flame for 8 to 10 minutes.
Daighi mutton pulao is ready to serve.