Marinate the mutton with all the above ingredients mentioned in "For Marination" for 2-3 hours.

Meanwhile, wash and soak basmati rice for 1 hour. Drain the water and keep aside.

Slit the eggs and shallow fry by adding little turmeric powder and salt. Remove and keep aside.

In a vessel, boil water for rice with all the above mentioned ingredients. Once the water reaches boiling point, add the rice and cook till the rice is 3/4th cooked.

Meanwhile, heat ghee in a pressure cooker and add all the ingredients mentioned for tempering (except onion and green chilli). Allow them to splutter.

Now, add chopped onion and green chillies and sautè until the onion turns light golden in colour.

Add the marinated chicken, potato and little salt. Stir until the mutton starts changing colour.

Now, add water till half level of the mutton, cover the lid of the pressure cooker. Cook for 5-6 whistles. Turn off the flame and let the pressure cool down completely.

Take a separate heavy bottom vessel and create layers for biriyani – one layer of rice followed by one layer of mutton, gravy, 1 potato, 1 egg and fried onion. Again one layer of rice and the process continues.