1. Marinate mutton pieces with curd, ginger & garlic paste and salt for 1 & 1/2 Hrs.

2. Fry onion slices till golden brown. Keep aside 1/4th fried onion, and add the rest to marinated mutton.

3. Heat kadai. Add ghee and then add marinated mutton, chilli, and coriander powder. Cook until curd water evaporates. Fry the whole thing properly. Add 1 tsp garam masala powder and cook for sometime with water until the meat is tender.

4. Wash and soak rice for 30 minutes with water. Boil water and add rice, salt, 1/2" cinnamon and 2 cloves and cook until the rice is half done. Now drain the rice.

5. Mix salt and Kesar color to pieces of potato and fry until golden brown in color. Remove potato from oil and boil in 1/2 cup water.

6. Take a wide mouthed pan and coat the inner side of the pan with ghee. Place half of the rice at the bottom of the pan. Then place fried potato and meat. Add the rest of the rice upon it.

7. Mix kesar color, ground masala, lemon juice and ittar. Add this mixture over rice. Sprinkle the fried onion on it.

8. Cover the lid and seal it with maida dough. Cook 10 minutes at normal temperature. Then cook 15 additional minutes on very low fire.

Note: You can do a trick where you use little oil to cook the mutton instead of ghee. Then after step 7 sprinkle a little ghee on top for the aroma. This makes the dish less rich. You judge if this sacrifices the taste or not.