Mughlai pulao nargasi

Ingredients
Boiled mutton ½ kg
Salt 1 tsp heaped
Black pepper 1 tsp heaped
Oil ¾ cup
Boiled eggs 4
Brown onion 1 cup
Bay leaf 1
Yogurt whipped 1 cup
Ginger garlic 2 tsp
Mixed whole spices 1 tbsp
Allspice 1 tsp
Boiled rice ½ kg
Saffron ½ tsp
Milk ½ cup
Kewra water 1 tbsp
Method
Heat oil add whole spices, bay leaf, ginger garlic paste and fry boiled meat till well browned, remove from heat add the yogurt, salt, pepper, allspice, brown onion, boiled eggs, mix well, spread boil rice on top of it, pour 2 tbsp ghee over the rice, sprinkle saffron, milk and kewra mixture, cover and cook for 15 minutes on slow flame on dum.