Soak the rice for 20 minutes. In a bowl take mutton, curd, ginger garlic paste, salt, coriander powder and mix all the ingredients. Marinate it for one hour.

In a pan heat oil. Add sliced onion. Fry till golden in colour. Take it out from the pan.

In the same oil add a few whole spices, I.e green cardamom, cinnamon, cloves and bay leaves. After a few second add marinated mutton. Cook for 5 minutes. Add red chilli powder, turmeric powder and garam masala powder.

In another pan boil 2litres of water. Add green cardamom, black cardamom, cinnamon, cloves, star anise and bay leaves.

Add one tbsp of oil and 2-3 tsp of salt. Now add rice. Cook it for 4-5 minutes.when the rice is 80 per cent cooked then switch the flame off. Drain the water. Allow it to cool down.

Now take a fresh pan. Put the mutton and gravy in it. Then add rice. Sprinkle the fried onion on the rice.

Drizzle the saffron milk over the rice. Spread some ghee and mint over the rice.

Cover the lid. Put the pan on low flame for 15 minutes. Switch the flame off. Serve the biryani with mint raita.