Gather all the ingredient and create a mini assembly line so that you do not miss out on any ingredient.
Prep the oven proof Biriyani pot (I used a terracotta pot but you may use aluminum tray). Grease the interior of the pot with ghee.
With the help of a ladle scoop out the mutton gravy and arrange in at the base of the pot or tray in a single layer. Pour the gravy evenly on top of the mutton pieces.
Sprinkle some chopped cilantro & mint leaves, a few barista, little garam masala powder & biriyani masala powder.
Layer cooked basmati rice on top of the mutton in a single layer. Drizzle about 4 tablespoons saffron milk on top of the rice layer.
Sprinkle more chopped cilantro & mint leaves, barista, garam masala powder & biriyani masala powder.
Layer the rest of the basmati rice and top the final layer with chopped mint & cilantro, barista, garam masala powder, biriyani masala powder and rest of the saffron milk.
Cover the terracotta pot with its lid or if using an aluminum tray cover it with the help of a large sheet of aluminum foil.
Place the pot or tray in the middle rack of a pre-heated oven at 350F and cook it for 30 mins.
Remove from the oven and serve hot. Enjoy.