Heat oil in a deep skillet, add the ginger garlic paste, finely sliced onions, the spice bag containing fennel seeds and whole coriander, whole red chilies, whole garam masala and salt Mix well
Add the mutton and add 2 glasses of water cover and simmer for 15-20 minutes or until the meat is tender and 1-1/2glass of stock is left
Now add the green chilies and yogurt and cook for another two minutes
As the stock is boiling add the rice.
When the rice is nice and fluffy, mix all the contents of the skillet, cover and simmer for 8-10 minutes
The danda pulao is ready to serve