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1. Marinate mutton with curd/yogurt, 1 tsp of salt and 1 tsp of turmeric, leave out for 15-30min.
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2. Boil rice without salt.
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3. Heat up 4 tbsp of ghee/oil, add bay leaves, red chilies, cinnamon, cloves, black pepper, cardamoms, cumin, asafoetida.
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4. Add onions into the pan with spices, reduce flame to low and saute.
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5. Add tomato puree into the pan with onions after a while, as well as 1 tsp of turmeric and 1 tsp of salt.
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6. Separately, heat up 2 tbsp of ghee/oil and add crushed garlic and ginger and stir until it becomes roasted and golden in color.
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7. Add mutton into the pan with garlic/ginger. On full flame, cover the lid and let mutton emit water. Cook until water is gone, about 25-30min.
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8. Roast cashew nuts in 1.5 tbsp of ghee or oil and add to the meat.
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9. Once all the water dries up, add onion mix to the meat and stir thoroughly. Keep on the flame for another 5min.
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10. Add 3 large tbsp of masala mix. If need be, add water to keep cooking the meat.
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11. (optional) Can add 1-2 tsp of chili paste.
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12. Oil a large pan with 1tsp of oil, mix everything in there, including rice.
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13. Garnish with cilantro.
