Wash and soak the basmati rice for 30 minutes. Drain and set aside.

Wash the mutton, drain well.

In a pressure cooker, heat oil, and fry the whole spices. Add onions and fry till translucent.

Add the green chillies, mint leaves and garlic and fry till the onions start browning.

Add the mutton, ginger garlic paste and turmeric powder along with salt and toss well. Fry for around five minutes.

Add 5 cups of water, adjust seasoning. Cook for around 3-4 whistles and switch off. Allow the pressure to go by itself.

Check if the mutton is cooked. If not, cook for another whistle or till done. If yes, strain out the mutton pieces carefully and set aside.

Strain the mutton stock and measure out 4 1/2 - 5 cups of stock. Discard the strained mixture.

In a large saucepan, heat the ghee, fry the whole spices. Add the onion and fry till transparent.

Add the garlic and strained rice. Saute for a couple of minutes. Then add the mint leaves and toss.

Add the mutton stock, check seasoning. Bring to boil.

Keep flame on low and cook till the rice absorbs all the liquid. Toss the rice once in between.

Add the drained mutton over the rice. Drizzle the ghee for topping.

Cover the lid tight and cook on low flame on dum for around 15 minutes. Switch off and allow the rice to rest for 10 minutes.

Toss well and serve hot with the pachadi.

For the pachadi, mix all ingredients together in a bowl and reserve in the fridge till use.