Heat 1/4 cup or less oil in a pressure cooker and fry 2 onions finely chopped till soft and transparent. Then add 4 whole green chilies, ginger+garlic+green chili paste, and chopped mint leaves.

Add chopped tomatoes, 1/2 tsp turmeric powder & 1 tsp garam masala powder. Fry well till tomatoes are well combined.

Then add mutton pieces, salt and 1 cup water, cook for 1 minute. Place the lid and pressure cook for 20 minutes or until mutton is cooked. Once cooked add 3/4 cup chopped coriander leaves.

Remove some of the top layers of oil from the gravy and set aside for later use (dum cooking).

Heat a large vessel (this will be used for dum cooking) filled with water (3 or 4 times more than the vermicelli). Bring to a boil with vinegar, salt, and oil.

Add the vermicelli and cook for 5 to 7 minutes. Do not overcook as it has to be dum cooked again.

Drain the vermicelli in a colander and set aside.

In the same vessel (in which vermicelli was cooked) pour the hot mutton gravy.

On the gravy, spread half of the cooked vermicelli and sprinkle with half of milk + rose water + saffron mixture. Sprinkle a half of chopped coriander leaves and half of the fried onion.

For the third layer repeat the previous step with the rest of the cooked vermicelli.

Make some deep dents so that the steam can easily circulate. Pour some ghee and some oil from the top layer of the mutton gravy over the vermicelli and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)

Cook on medium-low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.

Serve hot with Raita or salad.