Marinate mutton with salt, turmeric powder, red chili powder, garam masala powder and lime juice for an hour.
Marinate again with yoghurt, coriander powder and cumin powder for another hour. Cook the rice till it is 3/4 done. Drain and keep aside.
Heat oil and ghee in a pan / kadai. Transfer the marinated mutton and cook, covered for 8-10 minutes on a low flame. Then pressure cook for 15-20 minutes on a low flame after the first whistle.
In a handi / saucepan layer the rice. Then arrange the cooked mutton pieces. Garnish with the chopped coriander leaves, mint leaves, fried onion, green chilies, cashew nuts, a ladleful of the mutton gravy, saffron milk and rose water.
Cover with a tight lid and cook on dum on a low flame for 10-12 minutes. Let it remain covered for 10 minutes more.
For the smoked flavour - place a foil / small steel container in the centre and place a live charcoal in it. Drizzle the ghee over it and close with a lid for 2 minutes.
Remove the lid and discard the coal. Transfer the contents to a serving plate and serve with raita for a weekend lunch or for a party.
