Put the mutton, along with all the other ingredients, in a pressure cooker, and cook for five whistles. 10 minutes of simmering. To let the steam go naturally, turn off the heat. Check the mutton’s doneness by opening the cooker. Set aside now.
Put milk and saffron in a basin and let them steep. Add a little yellow food coloring if the color wasn’t as desired.
30 minutes of soaking and washing rice Drain it and prepare it this way. Drain, then set apart.
Now preheat a kadai with oil or ghee. Whole spices should be added and let a minute to sizzle.
Include onions, salt, and pepper. Cook until the food turns golden.
Add the ginger garlic paste and cook it for one minute, or until the raw scent has disappeared.
After draining the cooked mutton, just add the individual mutton pieces to the kadai. Cook it for 5 to 8 minutes or till the color is beautiful.
Add the drained stock at this point, and cook the mixture until it thickens.
Add the remaining coriander and mint leaves for the garnish.
The cooked rice is now placed on top of the coriander and mint leaves. Saffron milk is then added, and the dish is sealed with a tight lid.
Place this kadai over a tawa with a thick bottom and lower the flame as much as you can.
Cook for 15 minutes on the dum. After 10 minutes, turn off the heat and leave it alone.