In the instant pot 3-4 tablespoons of oil and add a bay leaf, 2-3 cardamoms, 1 cinnamon stick.
When hot add 3/4 cup fried onions.
Stir and add the mutton and the masala mixture and sauté for about 6-7 minutes.
Now add 4 tomatoes crushed.
Turn your instant pot into pressure cook mode and cook for 17 minutes and the quick release and add the potatoes and pressure cook for 2 more minutes. Quick release
Rice: 4-5 cups.
Wash your rice and soak in cool water for about 20 minutes
Boil water in a large pot and add salt, a cardamom pod, 2 cloves and oil.
When the water comes to a rolling boil add your rice and cook til almost done about 7-8 minutes.
Drain the rice and set aside.
In your serving dish layer the rice and cooked chicken.
Start with a layer of rice and add the mutton mixture then add another layer of rice and then mutton and end with rice.
Now in a separate dish add 1/4 cup milk, 1 teaspoon ghee and a healthy pinch of saffron and microwave it for 20 seconds.
Mix and drizzle over the top of the rice.
Cover with foil and place in an oven that’s preheated to 275 for about 20 minutes.
Garnish with chopped cilantro, mint and chopped green chilies and serve.