Marinate the mutton pieces with the ingredients listed for marinating. Add two tablespoons caramelized onions.

First par boil the rice in the pressure cooker. Heat the pressure cooker with oil, add bay leaf, cardamom and mace and allow the aroma to release for 10 seconds. Add washed rice and 1 1/2 cups of water with salt and pressure cook for just one whistle and switch off the heat.

Allow the pressure to release naturally, remove the lid and drizzle some oil over the rice and mix it so that the rice grains will separate from each other.

Heat another pressure cooker with oil, add bay leaf, mace, cinnamon stick and wait for the aroma to release for 10sec

Add chopped onions and saute till they turn translucent. Add in the chopped tomatoes and a pinch of salt for the tomatoes to cook. Mash the tomatoes with the back of your spatula and cook until the oil is released from the sides.

Add ginger garlic paste, chilli powder, right amount of salt (keep in mind the salt amount in the marination as well), turmeric powder and the chopped herbs. Saute well for another 10 more minutes.

Add the marinated mutton pieces and mix well. Reduce the heat to simmer and cook in slow heat for about 25 minutes. Meanwhile heat the milk with saffron strand and keep it ready

Once that is done layer half of the par boiled rice over the gravy and add few caramelized onions over it. Add the remaining rice, and the rest of the caramelized onions, pour warm saffron milk over the rice and sprinkle with little herbs.

Pressure cook the rice for about 30 minutes and turn it off.

Allow the pressure to release naturally and open the lid and serve.

Serve hot