In a pressure cooker, take the minced meat as well as the ones with bones, chopped herbs, cloves, one large onion cut into quarters, 3 cups of water and some salt and pressure cook for 25 to 30 minutes or until the meat is tender.

Alternatively, you can just use a large pot of boiling water and cook for a little longer time and achieve the same consistency of the meat.

While the meat is cooking, finely slice the rest of the onions. Also soak the saffron in the rose water and keep aside.

Soak the rice in water for about 1/2 hour.

In a frying pan, take about 4 tbsp of ghee. When it is hot, add 4 split green cardamoms and then the sliced onions. Let the onions caramelise and turn into a beautiful golden brown colour.

At that point, add the chickpeas, raisins (discard the water), lemon peel and season with some salt. Give it a good stir and fry for 3 - 4 minutes and turn off the heat and keep it aside for final assembly.

By this time your meat should be cooked. Use a collander to strain out the meat and keep the broth for cooking the rice.

Drain the water from the rice and put the rice in the pot you would be cooking in. Add the stock or the broth from the cooked meat. For 2 cups of rice you would need 4 cups of liquid. So use more water if required.

Add the saffron and rose water in the same pot. Check the seasoning and add more salt if required.

Then cook over low heat till the rice is ready. I used a rice cooker for cooking (I find it convenient without having to check on the rice).

While the rice in cooking, take a frying pan and add the rest of the ghee. Heat the ghee and fry mutton pieces and the minced mutton till they are dark and caramelised.

Once the rice is done, it is all about assembling. Spread the rice on a serving tray. Top with the chickpea filling and then the browned meat.

Garnish with roasted almonds split in two.

Serve immediately with some yogurt or raita on the side.