Wash and Soak the rice for 20 to 30 mins.

Wash and cut the mutton pieces to bite size.

Heat the milk and add saffron to the hot milk to dissolve.

Grind onions separately, half of the herbs with 3 green chilies separately and ginger garlic separately and keep it aside.

Wash and take the mutton in a pressure cooker with salt, turmeric powder and cook for 2 to 3 whistles. Drain the water and pieces. Save the water for making biryani.

Deep fry the onion julienne and drain it and keep it aside.

Heat a wide nonstick pan with oil and ghee. When the ghee melts, add all the whole spices. Saute well.

Then add ground paste, saute for couple of minutes on high.

Now add the remaining finely chopped mint and coriander leaves. Cook on high.

After few minutes, add the drained mutton pieces, combine well.

Add the red chili powder, coriander powder, roasted cumin Powder, salt and let it cook for about 5 to 7 mins, till oil comes out on the sides.

Now add the curds, and continue cooking on high for the entire ingredients to get mixed well and cooked.

Add the browned onions and combine well.

Measure the cooked broth and add remaining water. The ratio is 1:2, however on the whole you can reduce 1/2 cup water finally. Measure the liquid to 4.5 cups.

Bring to a boil, add the drain rice and stir well.

Cover with lid and cook on high till the water is all evaporated.

Remove the lid, add saffron milk, lemon juice, 1 tsp ghee over the biryani.

Simmer on low flame covered with lid, keep over another tawa for dum cooking for about 10 mins.

Fluff the rice and again cover it for 5 mins before serving.