Preparation of masala: Dry roast 7 cardamom, 7 cloves and 4 cinnamon sticks and grind to a fine powder
Soak basmati rice in water for 30 min. Grind ginger garlic paste (1 ginger piece and 10 garlic pods and add water).
Take a pressure cooker and add 1 tbsp of oil. Add the cleaned mutton pieces, 1 tsp ginger garlic paste, half of required salt, 1 tsp chilli pwdr and 2 tsp coriander pwdr, 2 CUPS of water and cook for 6 whistles.
After pressure subsides, seperate the MUTTON pieces and keep the stock aside. In another pressure cooker, add oil and ghee, ADD bay leaf.
Add the thinly sliced onions and green chillies and sautee nicely till onions turn to golden brown. Add the remaining ginger garlic paste and sautee till raw smell goes off.
Add the remaining chilli pwdr and coriander pwdr and sautee well.
Add the chopped mint and coriander leaves. Add the chopped tomatoes and sautee till it turns mushy.
ADD the freshly grind biriyani masala.
Add 1/2 CUP of fresh curd and sautee well. Add the mutton pieces alone. Sautee well. Add the mutton stock.
Now the measurement of rice:water is 1:1.5. Rice is 4 CUPS, so curd+mutton stock+plain water= 6 cups. After adding water, let it boil. After water starts boiling, add the soaked and drained basmati rice. Give a nice mix.
Add salt to taste. Close the cooker and put the cooker whistle and keep the flame to low medium. Switch off the stove exactly after 12 mins. After pressure subsides, open the lid. Now, aromatic Muslim Style Mutton Biriyani is ready to serve.