Heat oil in a pan. Add sliced onion and fry till it turns light golden colour. Keep it aside.

Clean and wash the mutton. Add to it ginger-garlic paste, chilli powder, coriander powder, salt, garam masala powder and turmeric powder.

Add curd, coriander leaves, mint leaves, 1 tbsp oil, half fried onion and marinate for 10 minutes.

Add the marinated mutton in the cooker. Close the cooker and cook for 25 minutes on low flame. Then open the cooker and stir well.

Cook rice in plenty of water with salt cinnamon, cloves, cardamom and 2 tsp oil.

Drain off the water and spread the rice in a big plate.

To make biryani, take a large bottom vessel. Add some ghee and spread over the vessel.

Add cooked mutton in the vessel and place the cooked rice over it.

Pour some ghee over the rice.

Add coriander leaves and rest of the fried onion.

Take a small pot & keep some pieces of burning koyla (coal) into it.

Keep this pot in the middle of the biryani vessel and put 2 tsp ghee over the burning koyla. Cover tightly with lid. Keep weight on the lid or use maida to seal the vessel.

:- Do Not allow the smoke to go outside of the vessel.

Keep the biryani on a very low flame for 5 minutes.

Remove the lid and remove the pot from the vessel.