Place in a pressure cooker with pepper, 1 tsp salt and scant ½ cup water, and cook under pressure for 30 minutes.
Heat ghee in a pan, add sultanas, cashewnuts and onions, and fry till onions turn translucent. Remove from ghee, drain and set aside.
Wash rice, drain, add to pan and sauté for 10 minutes.
Mix in 1 tsp salt and ¾ cups lukewarm water. Bring to boil, lower heat, cover pan and cook till water is absorbed.
Add meat with its stock, whole spices, saffron water, hard boiled eggs and reserved sultanas, cashewnuts and onions. Mix gently, taking care not to break the eggs.
Cover pan and place over very low heat for 20 minutes.
Serve with date and lime pickle.
Variation: Chicken can be substituted for mutton. In that case, there is no need to cook the chicken in advance.
