Wash and soak rice in water for 1 1/2 to 2 hour.
Heat 4 tbsp ghee in a saucepan.
Add finely chopped onions to hot ghee and fry until brown.
Sprinkle a few drops of water and stir until onions are soft.
Take out half the onions and keep on one side.
Put the mutton in the saucepan and stir until the meat is golden brown.
Grind together coriander, 1 black cardamom, cardamoms and cumin seeds.
Add the curd, stir for 5 minutes, add the ground spices with salt and chili powder and cover the saucepan for a few minutes.
As soon as the water dries, add more if necessary, and let it simmer until the meat is soft and the gravy is thick.
Put 3 tbsp ghee in another saucepan, add ay leaves and peppercorns, rice (the water from the rice should be preserved), 1/4 tsp cumin seeds,
1 whole black cardamom and 1 level tsp salt.
Stir for 2-4 minutes, and then add the remaining brown onions.
Remove saucepan from the fire and put three quarters of the rice on a platter.
In the saucepan, put first a layer of rice, then cooked mutton, sprinkle with chopped onions and pistachios and repeat this process until the rice and meat are finished.
Pour in the water in which the rice was cooked evenly so as not to break the layers, to 5/4 inch above the rice level.
Cook and remove when the rice is almost done and there is no water left.
Sprinkle with more almonds and pistachios, cover with a tight lid and keep in a warm oven till serving time.
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