Keep the vessel to cook the rice, add 3 tsp dalda & 1 tsp RKG when it is hot.
Add 3-4 cardamoms, 3-4 cloves, a small piece of cinnamon & 5-6 crushed pepper and fry.
Add the rice to it and allow it to get dry a little.
Add enough water to cook the rice, and add salt to it as required with half tsp lemon juice.
When it is cooked to 80%, remove it from flame and drain the water off.
While cooking the rice, take a pan and keep it on flame.
Add 5-6 tsp dalda & 1 tsp RKG and when it is hot take a cup of finely chopped onion and fry it.
Also fry the cashew and kismis in the same oil and keep aside.
Now use the same oil & saute the remaining onions well.
Add to it the ground paste of garlic chillies & ginger and saute.
Add the spices that is kept aside and saute(it can be crushed if necessary).
Add the chopped tomatoes to it and when it is half cooked, add the mutton to it.
Cover the vessel with a lid and stir it occasionally till the meat is done cooked.(90-95%)(If u find it difficult to cook the mutton in this way u can cook it to 75% in a pressure cooker adding little salt, 2-3 green chillies and half tsp turmeric powder and can mix to the sauted onion-tomato mix).
18)Add half cup yogurt to the meat masala 5 minutes after removing it from the flame and mix well.
Grease a large dish and layer rice and meat, starting and finishing with a rice layer and add the mint leaves and coriander leaves to every layer.
Add the fried onion, cashew and kismis on the top and sprinkle the remaining lemon juice and 2 tsp rosewater over the rice.
Cover the dish with suitable lid and keep some weight over it to get tightly packed and cook it on the low flame for 10 minutes.
Remove from flame and keep it for 10-15 minutes more. Now you can open it and the tasty mutton biriyani is ready to serve.