Take a pan, add all above ingredients in a muslin cloth, except onion and garlic and make packet, then add 4 cups of water and cook until mutton is done and stock is ready.
For Bighar of Pulao
Onion – 4 thinly sliced
Ginger garlic paste – 1 tbsp
Green cardamoms – 6
Green chillies – 4
Black cumin seeds – 1/2 tsp
Salt – to taste
White vinegar – 1 tbsp
Oil or ghee – 1 cup
Yogurt – 2 tbsp
In another pan add oil and fry onion until golden brown.
Then take it out half onion and sprinkle on a newspaper for turn into crispy.
Remove mutton from the stock and strain stock.
Now in remaining onion, add ginger garlic paste, yogurt, black cumin, green chilli and green cardamoms, fry a little bit and add mutton, fry for a few minutes, then add stock, when it starts boiling add soaked rice, salt and vinegar.