STEP 1:

Make the special garam masala powder. Dry roast all the ingredients given in that list on a low flame  till it gets toasted and nice aroma comes from it. Let it cool a bit, now powder this till it is fine. Set aside.

STEP 2:

Cook the Mutton.  Take Cleaned mutton pieces in a pressure cooker. Add salt and turmeric powder to it. Cover it and cook for 6 whistle and simmer the flame for 15 mins. Switch off the flame and let the steam escape all by itself. Open the pressure cooker and set aside the well cooked mutton.

STEP 3:

Cook the rice. Soak the rice for 30 mins. Drain it and set aside. Boil lots of water in a huge pot. Add a good amount of salt to it. Let this come to a boil. Once it starts to boil, add the soaked rice and cook till it is ¾th cooked. The rice should be cooked, but should have a little bite in the center. It will take around 5-7 mins.Keep a close eye in this.

STEP 4:

Make the toppings. Heat some oil in a pan. Fry some cashews and sultanas till it is golden. Set aside. Deep fry some onions till it is golden. Remove and set aside. Soak Saffron in warm milk and set aside. Chop your herbs and set aside.

STEP 5:

Make the masala. Add ghee to the remaining oil in the kadai  where the onions are fried.  Add in the sliced onions and fry till light brown.

Add in ginger garlic paste and saute for a couple of mins.

Add in the spice powders and the briyani leaf and mix well.

Now add in the green chilli and mix well.

Add tomatoes and toss well with the masala.

Cover and cook for 5 mins till the tomatoes turn mushy.

Add the curd and give a stir.

Add in the prepared special garam masala powder, salt and mix well.

Add the cooked mutton pieces along with all the juice and mix well.

Cook a high heat till the gravy gets thick.

STEP 6:

Assemble the briyani

Remove half the masala to a bowl. Spread the rest of the masala evenly in a huge pot.

Add half of the cooked rice, half of the chopped herbs, half of the fried nuts, half of the fried onions, half of the soaked saffron milk.

Now add half of the masala again on top. Followed by half of the cooked rice, half of the chopped herbs, half of the fried nuts, half of the fried onions, half of the soaked saffron milk.

Top with a couple of tblspn of ghee. Cover this with a tight fitting lid.

Place on a very low heat for 15-20 mins.

Turn off the heat and leave it for 15 mins.

Open the lid and fluff the rice so that everything is mixed well.

Serve with raita or any gravy.

NOTES:

1)Be careful while cooking rice, rice should be ¾ th cooked, it will take very less time so keep a eye on it.

2)You can put the entire pot over a tawa on low heat if you feel that the rice will stick to the pot.

3)Make the gravy thick so that it doesn't make the rice soggy.