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1: Wash and soak the rice for 30 minutes.

2: Prepare a soft dough by mixing and kneading atta and water together.

3: In a pot, add the mutton and the remaining ingredients required for the marination.

4: Mix it well till all the ingredients combine evenly and let the mutton marinate for 2 hours.

5: Once the mutton is marinated, keep the pot on a medium flame and start cooking the mutton.

6: Add water, mix it well. Cover and cook the mutton for 30 minutes, stirring occasionally.

7: In another pot, keep water for boiling, add cinnamon, cardamom, cloves, bayleaf, ghee and salt to it. Bring the water to a boil. Add the soaked and strained rice, boil it for exactly 4 minutes and strain the rice.

8: Once the mutton has almost cooked for 30 minutes, start layering the rice over the mutton.

9: Add a part of the rice, then add the fried onion, coriander and mint leaves, fried onion, cashew nuts and 1 tbsp of the saffron milk.

10: Repeat the same process for one more layer and finally add ½ tsp of kewra water.

11: Close the pot, and seal the top tightly all around with the prepared dough and cook the biryani on a medium flame for 5 minutes and on a low flame for 10 minutes.

12: Open the pot after dum and serve it hot along with raita.