Soak basmati rice for 30 mins.

Chop onions in a food processor. Chop tomato, mint, coriander, green chillies in a food processor.

Take mutton in a pressure cooker. Add onions, tomato mix, curd, ginger garlic paste, salt and spice powders. Mix well. Add coconut oil and mix well.

Pressure cook this for 5 to 7 whistle. Once mutton is cooked, drain the liquid from it.

In a separate biryani pot, heat ghee and add whole spices.

Add in the stock, extra water and exta chilli power, salt and gaam masala powder.

Once this comes to a boil. Add in drained rice and cook till rice is 50 percent done.

Now add in the drained mutton and mix well.

Cover and cook on medium low heat for 10 to 15 mins.

Turn off the heat and let it sit for 30 mins.

Now fluff up the rice and serve.