Step 1: Marinate the Mutton

1. Blend coriander leaves, green chilies, garlic, ginger, peppercorns, cardamom, and cloves into a smooth paste.
2. In a large bowl, mix this paste with yogurt, birista, garam masala, and salt.
3. Coat the mutton generously with this marinade and refrigerate for at least 2 hours—or overnight for deeper flavor.

Step 2: Make the Gravy

1. Heat 4 tbsp oil in a pan, fry potato cubes until golden, and set aside.
2. In a heavy pot or handi, heat the remaining oil. Sauté sliced onions with a pinch of salt until soft and golden. Add cinnamon and cumin seeds—let the aroma bloom!
3. Add marinated mutton and cook on high heat until the raw smell disappears (about 5 minutes).
4. Stir in turmeric, chili powder, and coriander powder. Add 2 cups water, cover, and cook on low until the mutton is fork-tender.
5. Toss in sliced tomatoes, fried potatoes, and green chilies. Simmer uncovered until the oil separates from the gravy.

Step 3: Cook the Rice

1. Boil a large pot of water with bay leaves, cinnamon, shahi jeera, cloves, cardamom, star anise, ghee, and salt.
2. Add soaked rice and cook until about 90% done. The grains should be firm but cooked (not mushy!). Drain and set aside.

Step 4: Layer & Dum Cook

1. Spread half the cooked rice as the base in a heavy-bottomed pot.
2. Top with the mutton gravy, spreading it evenly.
3. Sprinkle chopped mint, fried onions, 1 tbsp ghee, and half the saffron milk over the mutton layer.
4. Add the remaining rice on top. Drizzle with ghee, saffron milk, and more fried onions.
5. Cover tightly with foil or a clean cloth, seal with a lid, and place a weight on top.
6. Cook on high heat for 5 minutes to build steam, then reduce to low heat (use a tawa underneath) for dum cooking for 15 minutes.
7. Let it rest for 10 minutes before serving.