Bukhari Mutton Rice

1kg mutton (chopped) 
* Masala *
2 green chillies
4 garlic cloves
A piece of ginger
1 tbsp coriander powder
2 big tomatoes (sliced)
3 big onions (sliced)
50 g butter / ghee + 1 tbsp oil
A bay leaf
1 Cinnamon stick
1 star anise
2 cloves
3 cardomom pods
Coriander leaves
1 tsp Bhukari mix
Salt to taste
* For Rice *
4 cups Basmati rice 
6 cups water
1 tsp salt
1 cinnamon stick
3 cardomom pods
1 star anise
1 bay leaf
3 cloves
3 tbsp ghee / oil
2 carrots (julienned)
2 finely sliced shallots
A pinch of saffron
 Almonds & raisins 
 Blend first four ingredients( green masala) & keep aside.
Heat butter+oil in a sauce pan.
Add the spices-cinnamon ,star anise, cloves & cardomom pods.
When aroma rises , add chopped onions & fry till translucent.
Then add the green masala & fry for few minutes .
Add coriander powder & fry for a few minutes.(to avoid raw smell).
Then add the sliced tomatoes & fry again.
Add chopped mutton, fry & a
dd water.
Cover & cook until tender.
When cooked remove from fire
Garnish with bukhari masala & coriander leaves.
Keep aside.
*Rice *
Boil water, add salt & keep aside.
Heat ghee in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add basmati rice & stir.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat.
When rice is 3/4 cooked remove from fire. 
A dd the cooked mutton pieces & mix well.

Then add the julienned carrots & close the lid tightly.
Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & let it cool.
Transfer it on a serving plate.
* Decoration *
Dilute a pinch of saffron in water.
Mix two spatules of rice & keep aside.
Fry almonds & raisins in ghee & keep aside .
Fry sliced shallots to golden brown & keep aside.
Decorate with saffron rice, fried shallots, cashews & raisins.
Garnish with coriader leaves & bukari masala.
Serve hot with Raita & Chutney

Bhukari rice is the Saudi Arabian dish.
In Uzbekistan it's called Ruz Bukhari.
It's said that Uzbekistan pilgrims trasmitted their recipe to the Arabs.
Bukhari spice is a mix of anise, fennel, cloves, cinnamon & cardamom.
Readymade ones are available in supermarkets.