Heat oil, add bay leaf, cloves, cardamom, marati moggu, shahi jeera and fennel seeds and fry for few minutes.
Add onions and fry until it is brown. Add the green masala paste and fry until the raw smell disappears.
Add mint and coriander leaves and fry for few minutes.
Add coriander powder and Garam Masala and fry for few minutes.
Add tomatoes and cook until it is very soft.
Add cooked mutton with gravy(around 6 cups), if gravy not enough, add hot water instead for the missing cups. Mix well and cook for 15 minutes. Add lemon juice and cook for 5 minutes.
Add drained rice and mix well. Cook in medium heat until the water starts to reduce. When there is little water on top, add ghee and mix well.
Now, close with a lid and put a weight. Reduce the heat to lowest. Let it cook for 15 minutes. Switch off and let it sit for another 15 minutes.
Enjoy Mysore Mutton Pulao.