1. Marinate mutton with curd, ginger-garlic paste, turmeric, chili powder, biryani masala, and salt. Rest for 1–2 hours.
2. Pressure cook mutton for 3–4 whistles with a little water until soft.
3. Soak basmati rice for 30 minutes.
4. Fry onions in oil/ghee till golden. Keep half aside for garnishing.
5. Add whole spices, tomatoes, and cooked mutton (with stock). Cook for 5–10 mins.
6. Add mint, coriander, and lemon juice.
7. Boil rice separately till 70% cooked. Drain.
8. In a biryani pot, layer mutton gravy and rice, topping each layer with fried onions and saffron milk.
9. Cover and dum cook on low flame for 20–25 mins.
10. Serve hot with raita or brinjal gravy.