First let us prepare the mutton masala. For this, heat 1/4 cup vegetable oil in a pressure cooker.
Add the whole spices, that is, the cardamom, cinnamon, cloves and bay leaf. Saute for a minute.
Next add the chopped onions and saute until they turn light brown in color.
Next add the ginger garlic paste. Saute until the raw smell goes off.
Add the crushed green chilies too. Saute for half a minute.
Now add the chopped tomatoes and mint leaves and saute until they turn soft.
Then add the turmeric powder and mix well.
To this, add the washed and cleaned mutton pieces and saute for 2-3 minutes.
Add the curd and salt as required and mix well.
Now close the pressure cooker and cook on medium high flame for 15 minutes and then simmer for 5-10 minutes.
Once the pressure goes off, open the lid and add the lemon juice and coriander leaves and boil for a minute.
Masala is ready, keep it aside.
Prepare the ghee rice as given in the instructions in the link above.
Now we have to assemble the rice and mutton masala to cook on dum.
For this, take a deep, non-stick pan. I usually empty and use the pan that I use for cooking the ghee rice.
Do not switch the flame on now.
On the pan, place one layer of the mutton masala, spreading the base.
On top of this, spread a layer of ghee rice.
Then sprinkle about 1/2 tsp of garam masala powder.
Then, again place a layer of the mutton masala on top, followed by ghee rice layer and 1/2 tsp garam masala well sprinkled.
Follow this until all the masala and ghee rice is used up.
Ensure that you end with a layer of rice at the top.
And sprinkle some garam masala powder.
Now close the pan and switch the flame on simmer. To be safe, I would recommend to place a small steel/aluminium lid below the pan, so as to avoid the chances of our biriyani getting burnt due to direct flame.
Keep this on dum for about half an hour check after 20 minutes), until you could see water droplets condensed on the lid.
Switch the flame off.
Garnish with fried onions, raisins and cashew nuts.