Step by step guide

• Step 1 Marinate the mutton pieces with some salt.
• Step 2 Heat 2 tbsps of oil in a deep non-stick pan. Add 1 star anise, 5 bay leaves, 4 green cardamoms, black cardamom, cinnamon, 16-18 peppercorns, 1 tsp caraway seeds, and chopped onions. Now mix and sauté till onions turn translucent.
• Step 3 Grind together the remaining star anise, fennel seeds, remaining bay leaf, remaining green cardamoms, cloves, remaining peppercorns, mace, and the remaining caraway seeds to a fine powder.
• Step 4 Add mutton pieces and broken green chillies to the pan, mix well, then cover and cook for 3-4 minutes.
• Step 5 Add ginger-garlic-green chili-poppy seeds paste, turmeric powder, salt and yogurt. Mix well, then cover and cook till the mixture dries.
• Step 6 Heat the remaining oil and ghee in another deep non-stick pan. Add sliced onions and sauté until translucent.
• Step 7 Add Daawat Dubar Basmati Rice and 2½ tbsps ground powder, and mix well. Add 2 cups of water, coconut milk, and salt to taste, and again mix well. Add some ladles of stock from the mutton and stir lightly.
• Step 8 Add garam masala powder to the mutton, mix well, cover, and continue to cook.
• Step 9 Add cashew nuts, raisins, and lemon juice to the rice. Cover and cook till the rice is 3/4th done.
• Step 10 Roll out wheat flour dough into a cylinder and place on a lid.
• Step 11 Spread a layer of rice on the mutton pieces, then top with 3 tbsps fried onions and some garam masala powder. Spread another layer of the remaining rice on top, and add saffron milk and the remaining fried onions. Place a lid with dough on top and press. Cook on low heat for 25-30 minutes.
• Step 12 Garnish with fried onions, ginger strips,, and mint sprig and serve hot.