Wash and soak the rice for half and hour. Heat oil and 2 tablespoons of ghee together and add the cinnamon, cloves, cardamom, bay leaf, star anise, kalpasi, nutmeg, and mace and roast till the aroma arises.

Add the chopped onion and roast till golden colour. Add ginger garlic paste & slit green chillies and roast till the raw aroma leaves. Add tomatoes and cook till it becomes soft. Now add the mutton with some salt and cook till the colour changes. Add turmeric powder, chilli powder, coariander powder, and fennel powder and mix well with the meat.

Add coriander and mint leaves and mix well along with beaten yogurt. Add a cup of water and a pinch of salt. Mix well with a ladle and pressure cook the gravy for 4 whistles. Allow the pressure to go off by itself.

Open the lid and add the soaked rice. Add a tablespoon of ghee and cashews and raisins. Add 2 and 1/2 cups of water. Mix well with a ladle and close with a lid and pressure cook for 2 whistles and transfer the pressure cooker to a very low flame burner and cook in sim for 2 minutes for any water to evaporate.

Switch off the flame and allow the pressure to release by itself. Transfer the biryani to a broad vessel to stop the cooking process and slightly mix with a ladle. Serve hot with raita.