Dry roast all the ingredients for the garam masala for 1-2 minutes or till you get a nice aroma. Keep aside to cool down and then grind to a fine powder.
Marinate the mutton with 2 tbsp. of the prepared garam masala, turmeric powder and salt overnight or for 2-3 hours.
To prepare the rice - Heat 1 tsp. ghee and temper with cinnamon, cardamoms, cloves, bay leaves and cumin seeds. Saute for a few seconds & then add the drained rice. Stir fry for 2 minutes.
Add 2 cups water and 1/2 tsp. salt. Pressure cook for 2 whistles.
To prepare the mutton curry - Heat oil in a pan and fry the onions till light brown. Add the ginger-garlic paste and fry till the raw smell is gone. Add in the tomatoes and continue to fry till it is slightly mashed.
Add the marinated mutton, green chilies, coriander & mint leaves. Mix everything well. Cover and simmer till dry.
Add 1 cup water and cook, covered on a low flame till the mutton turns soft. Add more water if required. Alternatively you can pressure cook too.
Once the gravy is reduced and the mutton is cooked, spread the drained rice over it.
Garnish with the fried onions, coriander & mint leaves, saffron milk, lime juice, ghee and fried cashews.
Cover with a tight lid or with a foil. Keep it on a hot tawa / griddle and cook on a very low flame for 10-12 minutes. Switch off the flame and let it remain covered for 20-25 minutes.
Remove the foil and fluff it up with a fork. Serve with raita, sliced onions, fresh red / green chilies & lime wedges.
