Boil the mutton with the water, onion, ginger-garlic paste, 1 tsp salt, cloves, cardamom, cinnamon, cumin and peppercorns. Cover and cook for 60 to 90 minutes until tender.

Strain, keeping the meat and the stock separately. You need 3 cups of stock; add water if short.

Heat the oil in a pot and fry the sliced onion until deep golden. Add the meat and fry for 5 minutes.

Add the 3 cups stock, the salt and the green chilies. Bring to a boil and check the seasoning; the stock should taste slightly over-salted before the rice goes in.

Add the drained rice and spread evenly. Cook on high heat until the water is almost absorbed, about 8 minutes.

Cover tightly, reduce the heat to the lowest and cook for 12 minutes. Rest for 10 minutes, then fluff and serve.