2 kilo mutton meat (mawzet) cut into big chunks
2 Medium diced onions
1/2 cup oil
2.5 Cups rice

Part1:
6 green cardamom pods
6 cm cinamon stick
6 cloves
4 bay leaves
4 lomi
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1 TBS tomato paste
300gm cruched tomato
Part2:
1 TBS Kashmiri chilli powder
1/2 ts ground cinamon
1/2 ts ground cardamom
1 TBS ground coriander
1 ts ground cumin
1/2 ts ground black pepper
1 TBS bharat kabsa (preffered Abido brand)
1 chicken cube maggie
2 ts salt
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1/3 cup raisins
1 TBS cumin seeds
1/2 TBS fennel seeds

in a pressure cooker:
Cook onion in oil, when transluscent, add spices of part1, continue cooking till light golden, add the meat and continue till meat is lightly browned.
Add tomato paste, 3 min add cruched tomato, 4 min add spices of part 2, 3 min add hot water above meat 2 cm.
Close pressure cooker and set timer on 1.5 hours on low heat.

When 45 min pass, wash rice, keep soaked in water till pressure cooker finishes.

Drain rice then add to pressure cooker, adjust water levels, cover and cook for 10 min.
Uncover, add raisins, cumin seeds, fennel seeds, mix gently, cover and continue cooking another 10 min.

Open check if rice is done, if not add 1 cup of water and cook another 10 min.

When done close fire and keep pot closed 10 min resting.

Open, transfer to a big tray and fluff rice so steam escapes, remove what you can from part1.

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