Soak Kashmiri red chillies in water for 10 minutes.

Boil whole spices (Kashmiri red chillies, cumin seeds, black cardamom, green cardamom, cinnamon stick, cloves, bay leaf) in water for 5-7 minutes.

Drain and cool the boiled spices, then grind to a smooth paste (Laal Maas Masala).

Marinate mutton with yogurt, Laal Maas Masala, cumin powder, coriander powder, turmeric powder, salt, and ginger garlic paste for 30 minutes.

In a kadai, heat ghee and saute sliced onions until brown.

Add ginger garlic paste and cook for another minute.

Add marinated mutton and cook on medium-low heat for 25 minutes or until 85% cooked.

Smoke the mutton with charcoal and cloves by placing a small bowl with burning charcoal in the kadai and covering with a lid for 3-4 minutes.

Remove charcoal, add garam masala, and mix.

For the biryani, heat ghee in a pressure cooker and add whole spices (bay leaf, Kashmiri red chilli, black cardamom, small cardamom, cloves, cinnamon).

Add sliced onions and saute until light brown.

Add ginger garlic paste, green chillies, and salt and cook for a minute or two.

Add coriander powder, turmeric powder, and Kashmiri red chilli powder and stir well.

Add the pre-cooked laal maas and mix well.

Add washed and drained rice, water, coriander, and mint leaves and stir.

Adjust salt to taste.

Close the pressure cooker and cook for 2-3 whistles.

Release pressure naturally and open the cooker.

Gently stir the biryani.

Transfer to a platter and serve hot.