Wash 1 kg mutton and drain well
Marinate with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chili powder, 1 tsp turmeric, 2 tsp biryani masala, salt, and 2 tbsp lemon juice
Add 2 sliced onions, 2 chopped tomatoes, mint leaves, coriander leaves, and 2 green chilies
Mix well and marinate for 1 to 2 hours
Soak 3 cups basmati rice for 30 minutes
Boil water with salt, whole spices, and 1 tbsp oil
Parboil the soaked rice until 70 percent cooked
Heat ghee or oil in a heavy pot
Fry sliced onions until golden brown
Add the marinated mutton and cook until the meat is tender and the masala thickens
Add fresh mint, coriander, and a few saffron strands soaked in warm milk
Spread half the rice over the mutton
Add more mint, coriander, fried onions, and a little ghee
Add the remaining rice on top
Cover tightly and cook on low heat for 20 to 30 minutes
Rest for 10 minutes
Gently mix and serve hot