Method of Preparation :
Clean and slice mutton into small pieces. Pressure cook the mutton with all the ingredients for stock for 30 minutes and strain. Only the stock will be needed.
Wash fish and dry completely. Beat the curd and mix with all the other ingredients for the fish. Marinate the fish for 1 hour.
Heat ghee and season with the cinnamon, cloves and green cardamoms in a thick bottom vessel. When it is well fried, add rice and fry lightly. Add salt and hot stock. Cover when the stock comes to a boil and cook over a low heat.
When the water gets absorbed, take out half the rice. Arrange the marinated fish over the rice in the vessel and cover with the rice removed earlier. Sprinkle saffron milk over it.
Seal the vessel with flour dough and steam on a low flame for 30 minutes. Break the seal at the time of serving.