Grind together whole red chilies, cashew nut and a little water.
Marinate mutton with a little salt and ginger garlic paste.
Heat clarified butter in a wok, add onion and fry till golden brown.
Remove a little brown onion and keep aside.
Now add cashew nut paste in pan, also add meat and 1 tsp all spice powder.
Fry well till its color is changed.
Then add 1 – 1 1/2 cup water, green cardamoms, cloves and cinnamon sticks.
Cover and cook on low flame.
Separately boil rice with salt, water and green chilies till half done.
Drain out extra water and keep the boiled rice aside.
When the meat is done, spread top with coriander leaves, mint leaves and boiled egg slices.
Now spread boiled rice on top.
Sprinkle with yellow color, kewra and saffron.
Simmer for 10 – 12 minutes.
Dish it out and serve hot.
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