With the help of a mortar and pestle, smash together onion, garlic and ginger roughly. Now mix this with the mutton, fennel, cumin seeds, black peppercorns, black and green cardamom, cinnamon, bay leaf, yogurt and salt. Leave it for marinate it for 4-6 hour or overnight.

Next morning, add water to the above and in a heavy bottom pan cook till the meat is tender.

Finely slice the rest of the onions. Heat oil in a kadhai and fry the onions. When they turn golden, remove them from the heat and spread them on a kitchen napkin.

When the meat is done, strain the pieces from the stock and store the stock for use later.

Heat ghee in a wide pan and add half of the fried onions, the ginger garlic paste, red chilli powder and mutton. Fry till the moisture has dried up and the pieces lightly browned.

Add the washed and drained rice and fry for 2-3 minutes. Now add enough stock to cover the rice about 3-4 inches above. If you are like me and like to measure water and rice ratio, for every glass of rice a little less than 2 glasses of water/stock works. If you are less on stock add some plain water.

Once the water starts boiling, reduce the heat and simmer till the rice is done and dry. Do no overcook.

Serve hot garnished with the rest of the fried onions.