Make the yakhni: put the mutton, water, whole spices, fennel, 1 tbsp ginger-garlic paste and salt in a large pot. Simmer with the lid on for 60–70 minutes until the meat is almost tender (or pressure-cook for 4–5 whistles). Lift out the mutton and strain the stock. Keep about 2 cups of stock.

Heat 4 tbsp ghee in a heavy pot. Fry the sliced onions on medium heat, stirring often, until deep golden brown (12–15 minutes). Take out half the onions and keep them for the layers.

Add 1 tbsp ginger-garlic paste to the pot and stir for 1 minute. Add the cooked mutton, whisked yogurt, garam masala and mace. Cook for 8–10 minutes until the ghee starts to separate. Pour in 1 cup of the stock and bring to a simmer.

Meanwhile, boil about 3 litres of salted water. Add the drained rice and cook for 5–6 minutes, until about 70% cooked (soft outside, still firm in the middle). Drain well.

Spread the rice over the mutton. Top with the saved fried onions, mint, saffron milk, kewra and rose water (if using), the remaining 2 tbsp ghee and ½ cup of stock. Do not stir.

Press a rope of dough around the rim and close the lid to seal it. Cook on high heat for 5 minutes, then put the pot on a flat tawa over the lowest heat for 20–25 minutes.

Turn off the heat and leave the pot closed for 10 minutes. Break the seal and serve by scooping from the side so each plate gets rice and meat. Make sure the mutton is fully tender before serving.