In a pressure cooker put the mutton, one cup water, 1 tsp salt, ginger powder, fennel seed powder, one stick cinnamon, 2 cloves and pressure cook it for 5 minutes.
Once cool open and strain to separate the mutton pieces from the stock.
Heat oil and ghee in a pressure cooker add cinnamon, cloves, bay leaf and crushed green cardamoms, then add the washed rice.
Sauté for a minute and add the mutton pieces and fry till the rice changes color, it may take 3 to 4 minutes.
Add water to the stock for a total of 2 cups. Add the liquid and ½ tsp salt and zeera powder.
Close the lid and cook for 10 minutes on reduced heat after the first whistle. Remove from the stove and allow it to cool.