Shahi mussalm pulao

Ingredients
Mutton legs 1 ½ kg whole give cuts
Brown onion 1 cup
Allspice 3 tsp
Tomatoes 6 blended
Vinegar ¼ cup
Chili powder 3 tsp
Green chilies 10 whole
White pepper 1 tsp leveled
Salt 2 tsp heaped
Oil ½ cup
Boiled eggs 3 sliced
Ginger garlic paste 2 tbsp heaped
Bay leaf 2
Green cardamom 6
Cashew fried 10
Almonds fired 10
Pistachio fried 10
Rice ½ kg boiled with 2 tbsp salt
Vinegar 2 tbsp
Green chilies grinded 1 tbsp
Yellow color ¼ tsp
Kewra water 1 tsp
Method
Marinate mutton leg with salt 1 tsp heaped, vinegar for 30 minutes and boiled in 2 cups of water till nearly done, grind together onion and tomatoes, heat oil add green cardamom and bay leaf with blended mixture of tomato and onion fry till oil comes on top add in allspice, ginger garlic paste, chili powder, boiled mutton leg, cover and cook for 15 minutes till mutton legs nearly done, boil rice with salt, yellow color, grinded green chili paste, until rice nearly done. Drain rice and leave it on dum, top with Kewra water.
To serve
Put rice in a platter, mutton leg in the center of rice, boiled egg slices, top with fried nuts, serve hot.