Marinate mutton for best results; pressure cook or slow-cook until tender.
Marinate mutton with yogurt, ginger-garlic, chili powder, turmeric, garam masala, salt, and lemon juice for 4+ hours or overnight. Fry half the sliced onions in ghee until golden; set aside. In a pot, heat oil/ghee, add whole spices, remaining onions; sauté until soft. Add marinated mutton, cook until oil separates. Add water (1.5 cups), pressure cook for 4-5 whistles or simmer 45 minutes until tender with thick gravy. Separately, parboil soaked rice with spices and salt to 80-90% done; drain.
Layer in heavy pot: half rice, mutton gravy, mint/coriander, fried onions; repeat. Top with saffron milk, ghee, remaining fried onions. Seal lid with dough or foil; dum cook on low heat 20-25 minutes. Rest 15 minutes before fluffing.

Serving Tips
Serve hot with raita, salan, or boiled eggs. Garnish with extra herbs.