Chop the mutton into small even sized pieces. Wash and drain. Keep this aside.
Soak rice in hot water for two hours and drain nicely.
Grind drained rice, cummin seed, aniseed, shallots and salt to a stiff and smooth dough by adding little water.
Take the dough and form small balls with your hand. Press the top portion with your thumb to shape like a mussel shell.
Steam these balls for 15 minutes and keep aside.
Meanwhile, pressure cook the mutton pieces with chilly powder, coriander powder, turmeric powder, salt and sufficient water till the meat is cooked. Keep this aside.
For coconut paste grind together grated coconut, cummin seed, aniseed, cinnamon stick and cloves. Keep aside.