Pressure cook the mutton with salt to taste and turmeric powder for 25-30 minutes on low flame after the first whistle. When cool, drain and keep aside. (The stock can be used later).
Pressure cook the rice in 1 3/4 cups water for 1 whistle. Spread it on a plate to cool down.
Heat oil in a pan and temper with cardamoms, cloves, star anise, cinnamon, mace, and shahjeera. Saute for a few seconds.
Add the onion and fry till light brown. Then add the ginger-garlic paste and saute till the raw smell disappears. Now add the tomatoes and continue to saute till it is well mashed up.
Add the mutton, green chilies, turmeric powder, salt, red chili powder, nutmeg powder and garam masala powder. Fry for a minute or two on low flame. You can add little water if it sticks to the pan.
Add the yoghurt and cook further for 2 minutes or till dry. Switch off the flame and keep it aside.
Now to assemble, take a dish of your choice and grease it with some ghee / butter. Spread a layer of half of the boiled rice, followed by some more fried onions, coriander and mint leaves.
Now spread the prepared mutton, followed again by some chopped coriander and mint leaves. The last layer should be of the leftover rice with a sprinkle of some fried onions.
Drizzle the ghee / melted butter and rose water. Heat through in the microwave for 2-3 minutes.
While serving, flip it over onto a plate and garnish with fried onions, cashew nuts, coriander & mint leaves and a drizzle of the saffron milk. Serve with an accompaniment of sliced onion, sliced lemon and mint leaves.
