Heat oil in a pan and add fried onion, water, ginger paste, garlic paste, salt, black cumin seed, cinnamon, black cardamom, bay leaf, black pepper, yogurt and roast well.
Now add boiled mutton, rice and stock; cover and cook on high flame.
Mix rose water and yellow food color in a bowl then add it in pulao biryani and mix well.
Dish it out and serve with dip.
For Dip: Beat yogurt in a bowl and then add salt, roasted cumin, chopped onion, chopped fresh coriander, green chili, garlic paste and grated cucumber. Mix well.
Then heat oil in a pan and add mustard seed, white cumin and curry leaves; make baghar and put on dip.
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