Heat the both oil in a pan and add onions into it. When onions become golden brown, take them out in a plate.

Now blend and tomatoes in a blender.

Now add ginger garlic paste in a oil and mutton I it. Bhonofy it for 2 minutes.

Now add salt, red chilli powder, turmeric, coriander powder, 2 bay leave, star anise, whole garam masala, onions tomatoes paste and mix it well. Bhonofy it.

When oil comes out,add water in it and cook for half an hour.

When mutton is half done, then add yogurt, garam masala powder, potatoes, aloo bukhara and whole green chillies. Cook it for 8-10 minutes. Consistency of gravy should be medium.

Boil rice with salt, 1 bay leaves, 4-6 cloves, few drops Kewra essence. Drain the water when rice is half done (2 kanni remaining)

Now take big pan, add whole mutton gravy, tomato slices, coriander leaves, then rice.

Dissolve food colour, both essences in a water.

Pour it above the rice layer.

Heat the 1/4 cup Desi ghee in a fry pan and pour it too above the rice.

Cover the rice pan with a lid and do dum for 15-20 minutes.

Before serving mix it and serve it hot.

Raita: 250 gm yogurt, 2 tsp roasted cumin powder, 1/2 tsp black salt, 2 pinch garam masala powder. Mix it well. Your raita is ready.

Vinegar pickle: Put cucumber, small onions and green chillies in a vinegar for 3-4 days. You can add little salt too.