Add 6 cups of water in a pot and add mutton chops, bay leaves, garlic cinnamon sticks, cloves, peppercorns, black cardamoms and salt. Bring to boil. Reduce the flame to slow and cook for 30 minutes. Close lid.

When cooked remove the mutton chops. Strain the stock and keep aside. The stock should be 4 cups. If less add water during cooking.

Meanwhile heat oil in a separate pot, add onions and fry till golden brown then add ginger and fry for few seconds. Then add chops and fry for 5 minutes. In it, add rice and mix well. Add stock and cook for 10-15 minutes or until the stock is dried up and rice is done.

Serve hot.