Mix the mutton with the ingredients for the marinade.
Fry half of the onions until golden, drain and keep aside. Soak the saffron in hot milk.
Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and saute till slightly golden.
Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes.
Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.
Pour the saffron milk on top and cover with a well fitting lid.
Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.
Key Ingredients: Mutton, Basmati Rice, Saffron, Milk, Red Chilli, Ginger, Garlic, Lemon Juice, Yogurt, Cardamom, Cinnamon, Bay Leaf, Salt, Turmeric, Green Chilli, Green Cardamom, cloves, onion, mint leaves, tomato puree, coriander leaves, green chillies, garam masala