Heat ghee or oil in a heavy-bottomed pot. Add 3 thinly sliced onions and fry on medium heat, stirring constantly, until golden brown and crispy (about 12-15 minutes). Remove half and set aside for garnish. Leave the remaining fried onions in the pot with the oil.

To the pot with fried onions and oil, add roughly cut onion and whole spices (bay leaves, cinnamon, cumin, black cardamom, star anise, cloves). Sauté for 2 minutes until fragrant. Add ginger-garlic paste and green chillies, cook for 2 minutes. Add marinated mutton and cook on high heat for 5 minutes, stirring well. Add cashews, salt, and sugar. Add enough water to just cover the meat (about 2-3 cups). Cover and simmer on low heat for 45-50 minutes until the mutton is fall-off-the-bone tender. The gravy should be thick and rich.

Once the mutton is tender, add the fresh mint leaves and rosewater. Mix well and cook for 2 more minutes. Taste and adjust salt. The curry should be aromatic, rich, and the meat should be incredibly tender. Keep warm while preparing rice.

Wash basmati rice thoroughly until the water runs clear. Soak in water for 30 minutes, then drain completely. Knot the pandan leaves so they're easier to remove later. If using lemongrass, bruise the stalks with the back of a knife.

In a large pot, bring 5 cups of water, evaporated milk, ghee, knotted pandan leaves, lemongrass (if using), whole spices, and salt to a boil. Add drained rice and stir. Bring back to a boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and cook for 15-20 minutes without lifting the lid. Turn off the heat and let it rest covered for 5 minutes.

Remove pandan leaves, lemongrass, and whole spices from the cooked rice. If using food colouring or turmeric water, sprinkle it over parts of the rice and mix just enough to create a gradient of white, yellow, and orange grains – don't fully mix. Fold in raisins. The rice should be fluffy, fragrant, and each grain should be separate. Keep covered.

Place a portion of rice on a plate first, add a generous serving of mutton curry with plenty of gravy in the centre, then top with more rice to cover the meat (mimicking dum biryani layers). Garnish with reserved fried onions and toasted cashews. Serve immediately with dalcha ladled on the side, achar pickles, and boiled egg halves.