Wash the rice in plenty of water and soak for 20 minutes.

Put clean mutton in a pressure cooker along with the crushed whole spices, muslin spice bag, ginger, garlic, Tej patta and 1 tsp of salt. Add 5 cups of water. After the first whistle, pressure cook on low heat for 8-10 minutes. Let the pressure drop by itself.

Open, check if the mutton is tender. Strain the mutton through a strainer. Keep the stock and mutton pieces separate. Discard the rest.

Take a heavy bottom handi or pan, heat 6 tbsp of ghee. Add the onions and saute till light golden.

Add mutton pieces, red chilli powder, dhaniya powder, garam masala and salt. Saute for 2-3 minutes on low heat.

Add the rice and green chillies. Stir gently for 1-2 minutes.
Measure 4 cups of stock retained from boiling the mutton. Add it to the rice. Bring it to a boil, Cover and cook on low heat till all the water is absorbed and each rice grains is separate.

To assemble the biryani, grease a serving handi or borosilicate dish. Transfer half of the rice to it.
9.

Sprinkle some fried onions, nuts, kewra water and mint leaves. Add the rest of the rice and Cover nicely with fried onions, mint leaves and nuts. Sprinkle the remaining kewara water. Cover with foil.

Preheat the oven at 150 degree Celsius. Keep in the oven for dum, for 25-30 minutes. Serve and relish with plain raita. If you do not have an oven just layer the biryani in a greased heavy bottom bhagona or handi. heat a tawa on very low flame and keep the biryani handi on the tawa at the lowest heat for 20 minutes.