Heat two tbsp of oil in a pressure cooker and add the sliced onions. Saute till wilted.

Add ginger garlic paste and saute for five minutes, sprinkling water to avoid sticking to the pan.

Add all the powders and salt. Saute for a couple of minutes.

Grind the coriander, mint and chillies to a paste and add to the sauteed onion mixture. Saute till raw smell is gone.

Add in the meat, toss well. Close the lid and cook for three whistles or till the mutton is done.

If there is too much fluid in the mutton, drain the mutton and keep on high flame till reduced to 1/4. Add the mutton back along with the thick curry, and then toss up. Switch off.

Meanwhile, heat a lot of water along with all the spices and mint leaves along with salt. Add the rice and cook for around 10 minutes, or till the rice has a bite in between. Immediate drain and wash the rice.

In a large saucepan, sprinkle some rice. Add the mutton masala, top with the rest of the rice. Sprinkle the saffron milk on top.

Seal the lid and close tightly. Cook on dum for 15 minutes. Switch off and allow it to stay as such till serving time.

At the time of serving, mix well and serve with green chutney.

For the green chutney, grind the yogurt with coriander and mint leaves. Mix with onion and salt. Serve with the biriyani.