ngredients for Mutton Marination:br Mutton 1 kgbr Ginger garlic paste 1 tbspbr Yogurt 1 cupbr Lemon juice 1 ½ tbspbr Cumin powder 1 tbspbr Coriander powder 1 ½ tbspbr Red chili powder 1 tbspbr Black pepper powder 1 tbspbr Fennel powder 1 tspbr br Ingredients for Mutton Stock:br Marinated Mutton 1 kgbr Oil 3 tbspbr Water 1 Lbr br Ingredients for Mutton Pulao:br Oil 3+3 tbspbr Marinated muttonbr Cinnamon stick 1 inchbr Black cardamom 3-4br Water 1 Lbr Cloves 10-12br Mace 12 inchbr Star anise 2-3br Nutmeg 12 inchbr Cumin seeds 1 tspbr Red chili powder 1 ½ tbspbr Black peppercorns 10-12br Red chili powder 1 ½ tbspbr Onion (sliced) 1 cupbr Green chilies 2-3br Ginger garlic paste 1 tbspbr Yogurt 12 cupbr Salt to tastebr Guard Basmati Rice 2 cupsbr Water (for soaking) as requiredbr Tomato slices 4-5br Green coriander (Chopped) as requiredbr Mint leaves (chopped) 1 tbspbr Lemon slices 3-4br Kewra essence 12 tspbr Mutton stock 4 cupsbr Soaked rice 2 cupsbr br Directions for Mutton Marination:br 1. In a bowl add mutton, ginger garlic paste, yogurt, lemon juice, coriander powder, fennel powder and marinate for 10-15 mins.br Directions for Mutton Stock Preparation:br 2. In a pot heat oil and add marinated mutton, cook for 8-10 minutes or until changes color. br 3. Now add water and cover with lid, cook for 35-40 minutes or until meat is 85 cooked.br 4. Now take the mutton out and reserve the stock for later use.br Directions for Mutton Pulao Preparation:br 5. In a bowl add Guard Basmatic Rice and water, soak for 25-30 minutes.br 6. In a pot heat oil and add onion, cook until light golden in color. Now add ginger garlic paste, cinnamon stick, cardamom, cloves, mace, star anise, nutmeg, black peppercorns and cook for 1-2 minutes.br 7. Now add boiled meat, red chili powder, yogurt, salt and cook on high flame for 3-4 minutes.br 8. Now add mutton stock and bring it to boil. Add soaked rice and cook until 80 water has evaporated. br 9. Steam for 10 minutes and serve hot.