put cloves, cardamom, cinnamon sticks, Shahi jeera, fennel seeds in a spice grinder and make them into a fine powder.
Rinse mutton thoroughly and marinate it with salt, turmeric powder, chili powder, masala powder, ginger garlic paste, yogurt, lemon juice, green chili paste, mint leaves and fried onions
crush the fried onions with fingers while you add. Save some fried onions for garnishing.
take a vessel, add 3 liters of water approximately so the rice could freely move in the water while boiling.
add salt, whole garam masala spices, a little oil and bring it to a boil. water should taste salty when you taste it.
you need to half cook the rice. Rest of the cooking is done with the moisture in the marinade.
next, take a heavy bottomed vessel, pour oil(leftover oil used for frying onion and spread the mutton marinade evenly.
cover the vessel with a lid. Now here it is very important to cover it very tightly to prevent the vapor from escaping.
For that, you can either seal the lid with dough or put a heavy weight on the lid or cover it with an aluminium foil.
Turn off the heat. But do not open the lid immediately. Let it rest for 15 to 30 minutes and serve.