Wash and soak the rie for 25-30 minutes.
Take a medium sized skillet add the mutton, cinnamon, big cardamom, bay leaf, cloves, chopped onions, crushed red chilies, cumin, black pepper, garam masala and 6 glasses of water. Cook on a low flame.
In a separate pan heat oil and fry the chopped onion still they turn brown. Then add the mutton stock along with the meat. Whip the yogurt and pour it into the meat.
When the mixture starts to boil add the rice and whole green chilies. When the water dries, cover and simmer the rice for 5 minutes.
Dish out and serve.