Wash and soak the sella rice for about 2 hours. If you are using normal basmati rice, soak for only 15-20 minutes.
In a large pot, take about 3-4 cups of water and bring it to a boil. Once it comes to a boil, add the bay leaves, cardamom, cinnamon and salt.
Add the soaked rice and let it cook on a medium to high flame till the rice is completely done. DO NOT overcook the rice.
Drain the rice and let them sit in a colander over another pot so that it keeps warm over the steam.
For the mutton
In a large flat (and heavy) bottomed pot, heat the ghee/oil. Once hot, add the cloves and green cardamom. Sauté for 3-4 seconds. Add the julienned ginger and the chopped green chillies. Sauté for another 3-4 seconds.
Add the washed and cut mutton. Turn it around a little and add the ginger garlic paste. Sauté for 10-20 seconds.
Add the biryani masala and mix well. Cook covered on medium heat until the mutton is cooked through. This may take more than an hour. Alternatively, you can transfer the whole thing to a pressure cooker and cook till done. Each pressure cooker takes different amount of time so use your discretion!
Just when the mutton is about to get done, beat the yogurt with a spoon such that it is smooth and lump free. Add the orange food color and mix well.
When the mutton is done, lower the heat to low and pour the yogurt on top of the mutton. Do not mix it in. Just make sure to spread it over the mutton as evenly as possible.
Layer the cooked rice over it as evenly as possible.
Make small pockets on the top layer of the rice and insert the green chilli pickle. I hope I make sense. Cover the pickle with rice again.
Now cover the lid of the pot with a kitchen towel and put the lid on the pot. This ensures that the steam from the pot will not escape.
Cook on low to medium flame for about 10 minutes. Remove the lid. Add the melted ghee on top. Cover again and let it sit for another 10-15 minutes before serving.