Rub some salt on mutton cubes. Leave to rest.

Mutton cubes will leave water.

Dry thoroughly with cloth.

Mince meat along with all other ingredients except butter, check seasoning.

Rub mince with melted butter and make it to a fine smooth texture.

Wet both palms in water, shape mince into balls, mount onto a skewer and press to form cylindrical shapes.

Put in a tandoor, remove after 3 minutes and baste well with a little oil.

Put back into the tandoor and broil till well done.

Serve hot sprinkled with garam masala powder and garnished with onion rings and lemon wedges.

Clean and cut mutton into big pieces. Wash and drain well.

Wash and soak rice. Slice onions finely, grind ginger, garlic and green chillies to a fine paste. Whisk yoghurt.

Apply a little oil and papaya paste to the mutton and keep aside for 1 hour.

Marinade the mutton with yoghurt, ginger/garlic/green chilli paste, chilli powder, garam masala powder, turmeric, lemon juice, chopped coriander & mint leaves and salt.

Heat some ghee and fry  sliced onions to a golden colour, remove onions from ghee onto a clean kitchen paper,  when cool, crush coarsely and add along with hot ghee to the meat & marination mixture. Allow to marinade for about another hour. 

Bring to boil about a litre & half of water, put in the whole garam masala and simmer for a few minutes. Drain the rice and blanch in boiling water till less than half done, drain.

Put the meat mixture in a thick bottomed pan and cover with blanched rice. Sprinkle saffron soaked in milk, balance of the clarified butter onto the rice, cover the pan with a tight fitting lid and seal the edges with dough.

Cook on high flame for 15 minutes and then simmer on slow fire for 15 minutes. Remove from fire, put few live coal on the lid and bake for ten minutes.

When done serve hot, garnished with fried onions, cashewnuts, almonds and sultanas.