Semi cook the rice along with the dry masalas, half tablespoon oil and green chillies.
Put this on a plate and set aside for later use.
Take lamb in a bowl and add curd, ginger garlic paste, lime juice, red chilli powder, garam masala powder, salt and deep fried onions, mint and green chillies to it.
Coat the meat completely in the marinade and keep it aside for an hour.
Heat oil in the pressure cooker and add the lamb.
Add coriander and cook the lamb till it is tender.
Grease a large pressure cooker and add a layer of rice followed by the mutton.
Make another layer like this and finally end it with rice on top.
Pour in the mutton stock.
Make a mix of saffron, milk and ghee and pour that over the rice.
Cook the biryani for 15 minutes and serve while it’s hot.