Clean the mutton pieces and keep aside and drain the excess water. Soak the rice for 30 minutes. In a big vessel take add some water in which the rice has to be cooked.
Keep the water for boiling. In this put cinnamon sticks, cardamom, cloves and salt. Drain the rice. When the water boils add the rice, lime juice to avoid the rice from sticking. Cook till rice is al dente/ semi cooked.
In a nonstick vessel add oil, put the sliced onions and saut till it becomes brown,add ginger garlic paste and saute well. Add ½ tsp turmeric powder and 1 tsp garam masala powder. Add the chopped tomatoes and mix well till the tomatoes become soft.
Add yogurt and mix well. Add the mutton and mix well and cook the mutton till fully done. You can even use a pressure cooker. The masala should have a thick gravy.
Add some chopped coriander and mint leaves to this curry. Fry 2 onions for garnishing and for the dum. Fry the cashew nuts and raisins.
In a vessel, add some ghee and spread at the bottom. Add half of the boiled rice. Next add some coriander and mint leaves, sprinkle some garam masala, half of the essence and color and some ghee. Now put the masala over this rice.
Add the rest of the rice on top and spread evenly. Sprinkle some more garam masala powder, fried cashews and raisins, the essence and color, put the chopped leaves and fried onions. Apply some ghee all over.
Cover the top of the vessel tightly with aluminium foil and close the lid tightly so that no air escapes. Simmer the flame and keep on dum for 20 to 30 minutes.
For garnishing you can use boiled eggs too. Serve hot with yogurt salad, pappadam and achar.