Marinate mutton with red chili powder, biryani masala, yogurt, ginger garlic, turmeric, lemon juice, oil and salt.

Refrigerate for at least 4 hours. Overnight is best.

If you are using raw papaya paste, you can just set aside for 1 hour & begin to prepare.

Wash rice and soak for 30 to 40 minutes.

Drain it completely to a colander and set aside.

Heat a heavy bottom pan or a pressure cooker with oil. Add the whole spices.

Skip this section if using store bought fried onions.

Add onions, green chilies and fry till they turn brown almost about to caramelize.

Keep stirring to prevent burning. This is crucial to get a good aroma and taste.

There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.

Reduce the flame to low. Add the marinated meat.

Add half of the coriander and mint leaves saute for 3 to 4 mins.

Cook covered on a low flame till the mutton turns soft and tender. Or cook for 2 to 3 whistles in a pressure cooker. Turn off the stove.

If cooking in the pan without pressure cooker, stir occasionally to prevent burning. Remember the flame has to be very low otherwise mutton may turn hard.

While the meat is cooking, Bring water to a boil in a large pot. Add the whole spices and salt. Make sure the water is slightly salty.

When the water comes to a boil, add the drained rice.

Cook until 90% done or aldente. When you bite the grain , it must be cooked completely but you must be able to feel the bite into it. Drain it off to a colander.

Soak saffron in little milk and set aside.

When the pressure goes off, open the lid. You will be left with a thick gravy. Mutton must be cooked completely now. Check it , if still undone. Cook until it is soft and tender.

Add the rest of the half cup curd to the cooked mutton.

Next add few chopped coriander and mint leaves.

Few fried onions. Mix everything well.

You can check the salt and spice at this stage and adjust.

Layer the rice evenly over the cooked lamb meat.

Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee.

Lastly pour the saffron milk.

Cover the rim of the biryani pot with a moist thick clean cloth or foil.

Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.

Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.

Allow to rest for at least 15 mins.

Serve mutton biryani with raita.