Soak rice for about 15 minutes until the water boils. Add the whole spices in it along with some coriander and mint leaves. Also add salt according to taste. Cook it al dente until about just 80% cooked. Drain and set aside.

Marinate mutton bone-in with all the spices except ghee and onions plus half of the mint and coriander leaves both. Leave it in the refrigerator overnight for that perfect Biryani. Next day, deep fry onions until brown and crisp. After frying them, keep them in the freezer for about 5 minutes for the real crispy onions.

Let the oil cool down and then add about 1 cup of it into the marination along with the crushed and fried onions. Cook this marinated mutton on a low heat until done. Squeeze some lemon juice too. The raw papaya paste used helps in tenderizing the mutton pieces. After about 30-40 minutes, when it's done, top it up with the semi cooked rice. Add ghee on top and sprinkle some fried onions too along with Saffron milk. Mix in some food colour too in little water and add that too for a lovely look.

Add half of the mint and coriander leaves to the water in which rice is cooked with all the whole spices. Cover well with an aluminium foil and cook until done. It takes about 25 minutes on a low heat. Keep rotating the vessel from all the sides to facilitate even cooking. Serve hot with raita and Baghare baingan or Mirchi ka saalan.