1. Cook rice for 4-5 minutes in 5 cups / 1 litre boiling water with salt and 1 tablespoon oil till the rice is half done. Drain water completely and set aside. 2. Make a paste of curd and Kapra Daily Mutton Biryani Masala Powder Marinate mutton with this paste for 1 hour and keep aside. 3. a: For Pressure Cook Method: In a pressure cooker, heat remaining oil, add onion and sauté until golden brown. Add marinated mutton and saute for a minute. Add 2 cups/ 400 ml water and cook for 20 to 25 minutes or till done with little gravy left in it. b: For Stove Top Method: In a pan, heat remaining oil, add onion and sauté until golden brown. Add marinated mutton and saute for a minute. Add 4 "2 cups / 900ml water and cook for 50 to 55 minutes (Time and water quantity may vary depending on the quality of meat) or till the mutton is cooked with little gravy left in it. 4. Place the Mutton in a heavy bottomed casserole or pan cover with rice. Sprinkle coriander, mint and saffron-infused milk on it. Cover and cook on low heat for about 10 minutes. Garnish with fried onions, mix well and serve hot with cold mint raita. Tip: For more spicier taste, at step 3 you can also add red chilli powder as required while cooking.