Mix all ingredients under marination and add in the mutton pieces and mix well. Let it marinate for at least 6 hours or overnight.
Wash the basmati rice and soak the basmati rice in water for at least 30 minutes - 1 hr. Drain.
Boil the the whole spices with 5 cups of water. Let it rest for 20 minutes and then strain.
Heat ghee in a large pan. Add in the rice. Cook for 3-5 minutes or till rice turns opaque white.
Crush & add in 2 saffron strands. Add in flavored water.
Bring the rice to a boil, cover and allow to simmer for 3-5 minutes. Switch off the flame and let the rice rest for 5 minutes. This will allow the rice to absorb the moisture.
Take another heavy bottomed pan and add ghee. Add in the chopped onions. Saute till onions turn translucent. Add in the marinated mutton. Now stir and cook the meat for a few minutes. Cover with the lid and simmer it for another half an hour.
Take a pot and lay a layer of rice. Add in some of the mutton pieces. Repeat this alternate layering of rice and mutton pieces. Finish with a layer of rice on top.
Warm the milk with cardamom pods. Crush and add the saffron. Add the Kewra. Sprinkle on top of the finished biryani layers.
Now cover with a lid and seal the vessel by applying a dough made with wheat flour or flour around the lid, all the way around.
Cook on very low flame for about half an hour.
Remove, break seal and serve straight from the pot.