Begin by soaking the Seeraga Samba rice in plenty of water for about 30 minutes. This helps the grains absorb moisture, which is crucial for achieving that perfect fluffy texture later on. Set it aside while you prepare the mutton mixture.

In a large pan, heat the sunflower oil over medium heat. Add a tablespoon of yogurt followed by the cinnamon sticks, cloves, and cardamom pods. Sauté them for about 10 seconds, letting them release their flavors into the oil. Add the garlic paste and sauté for 2-3 minutes, ensuring it doesn’t stick.

Next, mix in the ginger paste. Continue to cook for another 2-3 minutes until the raw smell dissipates. This is where the direction of flavor begins. Now, incorporate the chili paste and give it a quick stir.

Now it’s time to add the star of the show, the mutton! Toss in the fresh mint and coriander leaves, sliced onions, and chopped tomatoes. Season with sea salt, then add the remaining yogurt and lime juice. Pour in a cup (250 ml) of water and mix well. Everything should be well combined at this point.

Cover the pan and pressure cook everything on a medium flame for about 10-12 whistles. This slow cooking ensures that the mutton becomes tender and all the flavors meld together beautifully. Once that’s done, turn off the heat and allow the pressure to release naturally.

While the mutton cooks, bring a large pot of water to a boil, and add the soaked rice along with the tablespoon of sea salt. Cook the rice until it's half-cooked—around 5-7 minutes. It should still maintain a bit of firmness, as it will finish cooking with the mutton later.

Drain the water from the rice and then carefully layer it over the cooked mutton mixture. Gently fold it in, ensuring not to break the rice grains.

Now, place the pot containing the mutton and rice mixture into a preheated oven at 400°F (approximately 200°C) and let it bake for 30 minutes. Alternatively, if you don't have an oven, use a dosa pan. Heat it on the stove, place the biryani pot on it, and allow it to simmer on low heat for around 15 minutes.

Once the cooking is complete, remove the pot from the heat and lift the lid. Gently fluff up the rice with a fork, carefully mixing it to blend the mutton and rice. Serve warm, accompanied by raita or a refreshing salad.