Pressure cook the mutton with salt to taste and turmeric powder for 25-30 minutes on low flame after the first whistle. When cool, drain and keep aside. Pressure cook the rice in 1 3/4 cups water for 1 whistle. Spread it on a plate to cool down.
Heat oil in a pan and temper with cardamoms, cloves, star anise, cinnamon, mace, and shahjeera. Saute for a few seconds.
Add the onion and saute till light brown.
Add the ginger-garlic paste and saute.
Add the tomatoes and continue to fry till it is mashed.
Add the boiled mutton, green chilies and all the powdered spices.
Add the yoghurt and cook till dry
To assemble, in a greased bowl of any shape, spread a layer of half the boiled rice, fried onions, coriander & mint leaves.
Spread the cooked mutton, coriander and mint leaves.
Spread the last layer with rice and fried onions. Drizzle the ghee/melted butter and rose water. Heat through in the microwave for 2 minutes before serving.
Serve, garnished with fried onions, coriander & mint leaves, cashew nuts, sliced onion, lemon, mint leaves and a drizzle of the saffron milk.
