Wash rice, and 30 minutes, soak in warm salt water. Currants clean and soak in warm water for 30 minutes. Cardamom seeds beat in a mortar.
In a wide saucepan, melt 3 tablespoons butter, add the mutton (cut into small pieces) and simmer (medium heat) 10 - 15 minutes, then add the onion (finely chopped), a little salt and continue to put out the onions until golden brown. In a saucepan, add 1 cup water and simmer on low heat (with lid closed) 45 minutes until cooked meat, then strain the meat from the remaining water and put in a large shallow pan (or skillet), add all remaining ingredients (except rice) and stir and then add the rice, smooth and not stirring, add 3 cups of boiling broth. Simmer (with lid closed) 15 minutes, remove from heat cover with a towel and let stand for 20 minutes, then turn into a plate for a service and lodge at the table.