Soak the rice for 20 mins and drain keep it aside.

In a thick bottom vessel; Heat required water; add all whole garam masala ingredienst listed above "For Rice".

Add the ghee or olive oil or 1/2 ghee or 1/2 oil (whichever you prefer), salt to taste and mix well.

Add drained rice and 1/2 tsp lemon juice and cook at high; heat till the water starts boil and cover the lid.

Now reduce the heat to low and cook till for 5-8 mins depending upon the rice variety your using, so cook accordingly.You have to par cook the rice- 3/4 cooked and rest will get cooked during dum. (Note : Do not over boil the rice.To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right.) Optional - remove the whole masala from the rice if you don't prefer.

When 3/4th rice cooked; remove from the fire and keep it aside.

Heat a ghee/oil in the frying pan and add finely chopped ginger - garlic and satue till fragrant.

Place a mutton mince/kheema in a blow and add 1/4 to 1/2 cup of water and mix well.

Now add the mutton mince/kheema to the frying pan.

Add turmeric powder, red chilli powders and salt to taste; mix well.

Chop the dill leaves and add to the frying pan mix it along with kheema-mutton mince.

Add the fenugreek leaves and half the fried onion, 1 tsp of garam masala, yogurt, 1 tsp of ghee, slit green chillies and ginger strips and mint leaves. Combine everything together well and bring it to boil.

Strain the 3/4 cooked rice with perforated spoon and arrange half of it in a layer over kheema /mutton mince mixture.

Sprinkle 1/2 of garam masala, 1/2 of fried onion, few chopped mint leaves. few chopped corainder leaves. Layer the remanining rice over it and repeat the process; sprinkle remaining garam masala, remaining fried onion, rest of the mint leaves and rest of the coarinder leaves.

Drizzle 1 tbsp of ghee all around. Cover and cook on dum for 6-8 mins on direct flame. Oncce done remove from fire and let it rest unopened on cooking vessel/pot for another 5-10 mins.

Serve hot with Raita, Pickle or Boiled egg and Pappadam on the side and Enjoy!