Soak rice in three cups of water for thirty minutes. Drain and set aside. Grind half the ginger with five cloves of garlic to a paste. Chop the remaining ginger and garlic finely. Heat ghee in a pan and sauté onion till golden brown in colour.
Add black pepper, one stick of cinnamon, two Tez Patta, five green cardamoms, two black cardamoms, chopped ginger and garlic, nutmeg and mace and continue to sauté for two to three minutes. Add mutton pieces, whisked yogurt, ginger-garlic paste, salt and sauté till ghee separates and mutton turns to a golden brown color.
Add one and a half cups of water or enough to cook the mutton, cover and cook till mutton is done. When mutton is tender, remove the lid and cook further till all the water evaporates. Remove the mutton pieces and set aside.
In a separate pan place sugar and half a cup of water and heat, stirring continuously, till sugar dissolves and the sugar syrup is of a thin consistency. Add lemon juice, one tablespoon of kewra water and rose water. Cover and remove from heat. Dissolve saffron in remaining kewra water and rose water.
For the rice tie remaining bay leaves, black cardamoms, green cardamoms, cinnamon, and the cloves in a muslin cloth. Heat four cups of water and add rice and this muslin pouch. Cook till rice is half done.
Drain and remove the muslin pouch. Add cooked mutton to the half cooked rice and pour in the sugar syrup, stirring gently to mix the ingredients. Sprinkle the saffron dissolved in the kewra water and rose water.
Cover and put on dum for thirty minutes. Serve hot.