Heat 2 tbsp oil in a large pan over high heat.

Once hot, reduce the flame to low and add cinnamon, green cardamom, black cardamom, black peppercorns, star anise, cloves, cumin seeds, caraway seeds, coriander seeds, nutmeg, mace, and Byadgi red chillies.

Stir well and cook for 3-4 minutes.Add rice, roasted chana dal, bay leaf, stone flower, poppy seeds, and white sesame seeds.

Cook for another 1-2 minutes, then transfer the mixture to a bowl to cool.In the same pan, heat 1 tbsp oil and fry the sliced onions until golden brown. Set aside to cool.

Char the dry coconut over direct flame, chop it into small pieces once cooled.Grind the cooled spices, onions, and dry coconut with a little water to form a thick paste.

Grind garlic, ginger, and fresh coriander with some water into a fine paste.

Heat 0.5-1 cup oil in a heavy-bottomed vessel over high heat. Add the ginger-garlic paste and cook for 2-3 minutes.

Add turmeric powder and red chilli powder. Stir and immediately add the prepared Vatan paste. Cook until the oil separates, and the paste turns crumbly (about 15 minutes).

Add mutton, stirring well to coat with the masala. Cook on high flame for 5-6 minutes.

Cover with a large plate and pour water on top of it. Lower the flame and cook the mutton until it releases its water (about 10-12 minutes).

Add the water from the plate into the handi, stir, and cook the mutton on low flame until tender. Stir occasionally.

Adjust salt and gravy consistency as desired. Garnish with chopped coriander.