Heat the oil in a deep pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Stir in the chopped onions and sauté, stirring often, until they turn a deep golden brown.

Add the garlic-ginger paste, whole spices (peppercorns, bay leaf, cloves, cinnamon), and mutton pieces. Cook, stirring frequently, until the meat browns and releases its juices.

Pour in 7 cups of water, season with salt, cover, and simmer on low heat for 1 hour 15 minutes, or until the mutton is cooked through but still holds its shape.

Stir in the ground chilli-coriander paste and coriander powder, then add the drained rice. Check that the water level reaches just up to the first knuckle when you dip your finger into the rice; adjust if necessary.

Bring to a vigorous boil over high heat, stirring the sides once or twice to prevent sticking, until most of the water is absorbed and the rice still looks moist.

Reduce the heat to the lowest setting, cover tightly, and “dum” for 15-20 minutes without lifting the lid.

Remove from heat, gently fluff the rice with a fork, and transfer to a serving dish. Sprinkle the crushed fried onions and chopped coriander over the top before serving.