Marinate the mutton: In a large bowl, mix mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and salt. Let it marinate for at least 1 hour, preferably overnight.

Cook the mutton: Heat 2 tbsp ghee or oil in a pressure cooker. Add sliced onions and sauté until golden brown. Add marinated mutton and cook for 5 minutes. Add chopped tomatoes, green chilies, and cook until the tomatoes are soft. Pressure cook for 4-5 whistles or until the mutton is tender.

Prepare the rice: In a large pot, bring 4 cups of water to a boil. Add soaked and drained rice, salt, and cook until the rice is 70% done. Drain the water and set aside.

Layer the biryani: In a heavy-bottomed pot, spread a layer of cooked mutton at the bottom. Sprinkle half of the chopped coriander and mint leaves. Add a layer of partially cooked rice on top. Drizzle saffron milk and remaining ghee. Repeat the layers.

Dum cooking: Cover the pot with a tight lid or seal with dough to trap the steam. Cook on low heat for 20-25 minutes to allow the flavors to meld.

Serve: Gently fluff the biryani with a fork, ensuring the layers remain intact. Garnish with fried onions, fresh coriander, and mint leaves. Serve hot with raita or salad.