Frst marinate 1kg of mutton pieces with ginger garlic paste 1 tbspn curd chilly powder 1 spn coriander powder 1 spn tomato 2 pieces chopped green chillies 3 nos wid salt n garam masala n refridgerate it for six hours n keep aside.

After six hrs heat oil in cooker add ghee cinnamon clove cardomom 3 piece each. Allow it to splutter n add two onions chopped n after saute add 2 spoons of gg paste n after tht add marinated mutton followed by tomatoes 3 chopped pressure Cook with 3 glasses of water with coriander leaves n lemon juice

After 12 whistles. Open it roughly measure d water left in cooker. Take d mutton pieces separately n keep aside.

Take soaked zeeraga samba rice n add it to the cooker or else u cud cook it in large pot for dum method.

Add 1.5 glass of water to 1 glass of rice including mutton gravy we prepared earlier.

Add pudina leaves n lemon juice n close it well n open it after 2 whistles.