Clean and soak rice for 30 minutes. Keep it aside.

Grind together ginger, garlic and green chilies into a coarse paste.

Heat oil in a heavy bottom pan.

Add half of the sliced onions and fry till golden brown. Keep it aside.

Heat up the remaining oil. Season the fennel seeds.

Add rest of the sliced onions and cashews and fry till it becomes soft.

Add tomatoes, ground paste, turmeric powder, pepper powder, curd, mint, coriander leaves and saute till the oil starts to separate.

Add mutton and cook till it is cooked. Add salt as required.

Cook the rice separately along with all the spices and salt, till it is 3/4th done.

Grease a vessel with little ghee.

Spread 1/2 of the mutton masala and place 1/2 of rice over it.

Pour 2 tbsp of ghee on top of it and sprinkle some roasted onions.

Spread the remaining masala and top it with rice followed by ghee and fried onions.

Preheat the oven for 200 degrees. Put the mutton biryani in the oven after layering it in a oven safe bowl and keep it for 10 mins.

Serve it hot with raita and pickle. You can also garnish it with roasted cashewnuts and raisins.