Clean the mutton and soak the saffron in a little warm milk.
Chop green chili, ginger, mint leaves & coriander & keep it aside.
Cut the mutton into cubes & marinade it with yogurt, salt, turmeric powder and one tablespoon of ginger garlic pastes.
Boil Basmati rice in salted boiling water along with whole Garam Masala till rice is almost cooked. Strain and keep the rice warm.
Take a pan. Add ghee or oil in it.
Now add sliced onion, chopped green chillies, cloves, bay leaves and cardamom. Cook till onion is light golden brown.
Add remaining ginger-garlic paste and mix well. Add marinated meat to it and cook on high flame for 10 minutes.
Sprinkle coriander powder, cumin powder and red chilli powder to the above mixture. Pour three cups of water in it & bring it to a boil.
Now add chopped tomatoes, salt, one teaspoon Garam Masala powder and chopped fresh coriander leaves.
Layering Cooked Meat & Rice
Take a handi & arrange half the quantity of cooked meat in it. Spread half the quantity of cooked rice on top of the meat.
Sprinkle little Garam Masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves on the above plated mixture. Dot the rice with half the quantity of butter.
Now place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
Cover this mixture with aluminium foil and cook on slow fire for fifteen to twenty minutes.
Garnish with fried sliced onions, cashews & raisins.
Plating & Serving
Transfer the biryani in a serving bowl & serve hot with refreshing raita.