For mutton stock:In a pan add ½ cup clarified butter with 2 onions to fry till it turns golden brown. Then add 2 to 3 tbsp ginger garlic paste with 1 kg mutton and cook till oil separates. Now in a cloth add 4 to 5 big cardamom, 1 tbsp aniseed, 2 tbsp whole coriander, 1 tbsp white cumin, 2 to 3 star anise and 2 to 3 cinnamon sticks and place know and put it in pan with as required water.
For bhagar:In a pan add ½ cup clarified butter with 3 onion to cook till it turn brown, then spread it on an absorbing paper and put half of it in pan. Then add 1 tsp crushed black pepper, 8 small cardamom, 3 bay leaves and 6 to 8 green chilies to cook for 2 to 3 minutes. Then add meat with 1 cup whisked yogurt. When yogurt cook and oil separates add stock to cook till boil comes. Then add ½ kg rice and cover to cook till water dries. Now add remaining brown onion with 2 tbsp vinegar and simmer.then dish it out and serve.