Heat the oil, fry onion and take out, add ginger/garlic salt, red chilli, turmeric powder, mutton almond-cashew paste, yoghurt, nutmeg, mace and cardamom powder fry and well . Add water and cook. when meat tenderize take out meat and add cream in remaining stock boil rice with lemon juice and whole spice spread oil in other pan. Give a layer of rice then mutton and stock, repeat again a layer of the rice mutton and stock. spinkle kewra, color and put on low flame in a saucepan for a few minutes.