Ingredients:
Mutton - 250 gms, with bones
Rice - 3/4 cup, washed, drained
Ghee - 1 1/2 tblsp
Oil - 1 1/2 tblsp
Black Peppercorns - 2
Black Cardamoms - 1
Cloves - 1
Cinnamon - 1 one inch stick
Bay Leaf - 1/2
Salt - 1 1/4 tsp
Garam Masala Powder - 1/2 tsp
Onion - 1, big, sliced
Garlic - 1/2 tsp, chopped
Ginger - 1/2 inch piece, chopped
Tomato - 1, big, chopped
Kashmiri Red Chilli Powder - 2/3 tsp
Egg - 1/2, hard boiled, wedged
Garam Masala Powder - little, for sprinkling at the end
Coriander Leaves - few, finely chopped

Method:
1. Add ghee and oil in a pressure cooker and place it over moderate flame.
2. Add peppercorns, cardamoms cloves, cinnamon and bay leaf.
3. Fry for 30 seconds and add sliced onions, ginger and garlic.
4. Cook for 45 to 60 seconds and add the mutton pieces.
5. Stir and cook for 5 to 1 0 minutes.
6. Now add the tomatoes, salt, garam masala powder and red chilli powder.
7. Stir-fry for 5 minutes.
8. Pour 3/4 cup of water and pressure cook till 1 whistle.
9. Reduce flame to low and simmer for 15 minutes.
10. Remove and open the lid when pressure reduces.
11. Place the cooker on low flame and allow the water to dry.
12. Add the rice and 1 1/2 cups of water.
13. Mix well and pressure cook till 3 whistles.
14. Remove and keep aside till pressure reduces.
15. Transfer to a serving dish.
16. Garnish with egg wedges, coriander leaves and garam masala powder.
17. Serve hot.