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CLEAN MUTTON AND CHICKEN AND CUT INTO CUBES.BOIL THE EGGS AND KEEP ASIDE.AS WELL AS BOIL GREEN PEAS TOO.SLICE THE ONIONS.GRIND GINGER AND GARLIC TO A SMOOTH PASTE.ADD OIL,ONIONS,GINGER-GARLIC PASTE AND FRY WELL.THEN ADD MUTTON AND FRY WELL.AFTER A WHILE ADD CHICKEN AND FRY FOR FEW MINUTES.ADD 3 CUPS OF WATER AND SALT AND COOK ON A SLOW FIRE UNTILL THE MEAT IS TENDER.ONE THREE OF THE GRAVY SHOULD BE LEFT.ADD SOME MORE GHEE AND WELL BEATEN CURDS AND COOK ON A LOW FIRE UNTILLTHE CURD GETS ABSORB BY THE MEAT.FINALLY ADD ONE TABLESPOON OF ROSEWATER.LEAVE IT TOCOOL FOR A WHILE.MEANWHILE KEEP THE RICE HALF COOKED.TAKE A HEAVY BOTTOMED VESSEL AND ARRANGE ALTERNATE LAYERS OF RICE,COOKED MEAT MAKING SURE THAT THE FIRST AND THELAST LAYER CONSIST OF RICE.PLACE IN AN OVEN AND COOK UNTILL THE RICE GRAINS SEPARATE.SERVE GARNISHED WITH FRIED ONIONS,QUARTERED HARD BOILED EGGS AND BOILED GREEN PEAS.SERVE HOT WITH CHICKEN PEPPER CURRY.
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