Clean, wash and cut the mutton into one inch sized cubes. Clean, wash and soak the rice in water for half an hour and drain. Peel, wash and finely chop onions.
Soak saffron in one tablespoon of milk. Blanch almonds, peel and cut into slivers. Pressure-cook the mutton pieces with the ginger powder, aniseed powder, turmeric powder, salt and two cups of water till meat is tender.
Heat the ghee in a vessel, add the cloves, black cardamoms, green cardamoms, cinnamon sticks and bay leaves and allow them to crackle.
Add the chopped onions and fry them till golden brown. Add the soaked rice and fry gently. Add the cooked meat with the stock, saffron and enough water and cover and cook the rice till done.
Serve garnished with almonds and sprinkled with ver and caraway seeds.