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1: Heat a vessel, add oil.

2: Add the cinnamon, green cardamom, cloves, kalpasi, star anise and let it crackle.

3: Add the sliced onion and green chilli and saute till the onion turns golden brown.

4: Add the ginger garlic paste and saute for a few seconds.

5: Add the chopped coriander and mint leaves and saute for a few seconds.

6: Add the red chilli powder and mix till combined.

7: Add the tomatoes and saute till it turns soft and mushy.

8: Add curd, mix till combined.

9: Add the washed mutton pieces, mix it with the masala for 5 minutes.

10: Add water, lemon juice, salt. Mix well and bring it to a boil.

11: Cover and simmer the mixture for 40 minutes.

12: When there are 10 minutes remaining for the mutton to cook, bring water to boil in another vessel, add salt.

13: Add the soaked and strained rice and boil it exactly for 4 minutes.

14: Reserve a cup (250 ml) of the hot rice water and strain the rice immediately.

15: Open the simmering mutton pot, add the strained rice and just mix it gently.

16: Add the reserved rice water.

17: Cover the pot and place it on a preheated tawa for 15 minutes on a low flame.

18: After 15 minutes, turn off the flame and let it rest for 10 minutes.

19: Open the pot, fluff the biryani and serve it hot.