Marinate the cubed mutton pieces with ginger-garlic paste, chilli powder, turmeric powder, and salt. Keep this aside for 30 mins or overnight. Pressure cook the marinated meat until cooked well. Keep it aside.

Soak the rice for 30 minutes. In a large vessel, boil water. Add a bay leaf, 1 spoon of the chopped mint + coriander leaves, salt, and a pinch of turmeric powder. Add the soaked rice and cook until half done.

In a large pan, heat oil. Add half of the sliced onions and fry until golden brown. Drain them on a paper towel and keep aside. In the same pan, add a bay leaf, cardamon pods, cinnamon sticks, and cloves. Saute for a minute.

Add sliced onion and saute until translucent and golden brown. Add the chopped green chilies & ginger-garlic paste and fry until the raw smell goes away. Add the chopped tomatoes and cook until they are soft and mushy. Add turmeric powder, chilli powder, coriander powder, and salt. Fry until the oil separates.

Add the cooked meat and the chopped mint + coriander leaves and mix well. Allow it to simmer for 15 minutes for the flavors to infuse well with the meat. Spread a layer of the half cooked rice over the meat masala and sprinkle the lemon juice over the rice. Mix well to blend the spices with the rice.

Cover the pan with a tight lid and cook on low flame for 30 minutes till the rice is done or bake in the oven at 350 F for 15 minutes. Garnish with the prepared fried onions and chopped coriander leaves. Serve hot with raita of your choice!