The mutton should be washed, cleaned, and then pat dried with paper towels. Combine the mutton, curd, salt, and turmeric. Mix well. For at least 20 minutes to two hours, cover and let the food marinade.

A big pressure cooker with ghee and oil added should be heated over a medium burner. Add cinnamon, cardamom, cloves, bay leaf, and cumin seeds. Fry until aromatic or for 30 seconds.

Sliced onions should brown somewhat after 2 minutes of cooking time. Fry the ginger and garlic paste until aromatic.

Add the tomatoes and cook for 2 minutes, or until they start to soften. Add the marinated mutton and simmer for an additional 4-5 minutes on high, or until the mutton begins to brown. Add the garam masala, turmeric, and chilli powder. Stir and fry together.

Make sure they are thoroughly combined before adding the milk and water. Place the cover on tightly and pressure cook for 25–30 minutes on medium.

To remove all the excess starch, wash the basmati rice at least three times. Rice should be soaked for 30 to 60 minutes before cooking.

In a very big, heavy-bottomed saucepan over high heat, combine the water, spices, salt, and ghee. Make sure the pot is big enough to hold the rice without it burning on the bottom.

Water should be brought to a rolling boil. Add the rice and cook it for 7 minutes on high heat after the water begins to boil. As the rice will continue to cook along with the mutton, make careful you only par boil it to 70% doneness. Use the drainage to layer.