First Up: Clean & Wash the Mutton Liver well enough until the water turns clear & the liver pieces are almost discoloured or transformed into a kind of matte light brownish in colour-
Set aside now, for the marination- Wash properly the minced meat too & set it aside as well- Need to prepare an instant wet Masala Paster for the same

Add in a blender jar: The aforementioned ingredients for the marinations, blend well & coat the mutton liver pieces well enough and let it rest for overnight (best) or at least 3-4 hrs time for a much better tastes- Post that heat up a heavy bottomed pan over the medium flame and add in the cooking oil/ghee or both, followed by the tempering spices & wait until they start sputtering & turn aromatic

In goes the chopped onions- Sauté until translucent, then the 3G Paste & continue sautéing until the raw smell goes off- Add in the prepared tomato purée- sauté until it’s nicely cooked & the oil floats & surfaces upto the pan- Add in the marinated liver pieces & keema both & mix everything well together until nicely combined and well blended- Also add in rest all other aforesaid dry spices & Masala ingredients while mixing everything nicely to get well blended & incorporated

Sauté on the high heat for about 5-6 mins time while stirring continuously until the water evaporates & the oil tends to afloat again- Add in some splashes of hot water to it while stirring continuously- Livers don’t take much time to be cooked unlike the mutton chunks & over cooking the same turns out to be quite chewy that’s not what we’re looking for at all- Add in the precooked rice to it & give it all a good mix

Add in some more hot water post well sautéed, cover it up- Reducing the flame to the medium-low at this point (not too much though), else the rice will turn sticky- Stir occasionally in between & adjust the gravy consistency if required- Check on the seasonings part as well & adjust accordingly- Uncover, give it all a good final mix, add in a dash of ghee on the top, freshly chopped coriander leaves finishes it all now