Add bone-in goat mutton pieces, plain yogurt (dahi), ginger garlic paste, green chillies, turmeric powder, Kashmiri red chilli powder, garam masala powder, lime juice, and fried onions to a large mixing bowl.
Mix all the ingredients well and refrigerate the marinated mutton for 4-5 hours or overnight.
Rinse long-grain basmati rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 30 minutes.
Heat oil and ghee. Add cloves, green cardamoms, cinnamon stick, star anise, black cardamoms, and fennel seeds and crackle for 4-5 seconds.
Add thinly sliced onions and fry until they turn light brown in colour (8-10 minutes). Stir frequently while frying.
Add ginger garlic paste and fry for 3-4 minutes until the onions are golden brown in color.
Now add finely chopped tomatoes and cook for 3-4 minutes.
Add the marinated mutton. Add water and 1 teaspoon salt and stir gently.
Close the lid of the pot.
Press PRESSURE COOK and set the timer to 20 minutes at high pressure. Let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot.
Drain the water from the rice and add the soaked rice to the pot.
Add mint leaves, cilantro (coriander), finely chopped green chilies, dried rose petals, and salt, and stir gently to combine.
Close the lid of the instant pot once again and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 4 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.