Heat oil in a pan and saute onions until golden brown. Use 3/4 part in mutton marination and the rest for garnishing.
Marinate Mutton with the spices, curd, lemon juice and salt, refrigerate for 4 hours to overnight.
For the Akhni / gravy, saute shahi jeera, cinnamon, cardamom, cloves, bay leaf, star anise, green chilis with oil and marinated mutton until oil separates.Cook until mutton is tender and soft.
Parboil rice with shahi jeera, cinnamon, cardamon, cloves, bay leaf, oil and salt.Drain rice when its 80% cooked.
Assemble rice over mutton akhni.Sprinkle mint and coriander leaves and fried onions.Drizzle ghee and prepared saffron milk.
Cover the lid tightly with dough or aluminum foil, and simmer for 15 minutes.