In a bowl add curd, salt, red chilli powder and turmeric powder. Mix chana dal, raw mutton pieces, red chilli powder, turmeric powder, coconut powder, green chilli, ginger-garlic paste, garam masala and sliced onions.
Add little water and pressure cook till dal is soft and mutton is tender. Leave it to cool.Meanwhile in a heavy bottom cooking vessel or kadai add oil and fry sliced onions along with cardamoms, cloves and cinnamon.
When onions turn light golden brown add chopped tomatoes and fry till soft.
Now add beaten curd and stir continuosly till the mixture starts to boil. Turn off the flame and set aside.Grind and make a smooth paste of pressure cooked mixture along with salt, coriander leaves, mint leaves and raw mutton.
Apply oil to the palms and make small balls from the ground mixture. Add oil to a heavy bottom cooking vessel and deep fry the balls till they turn nice golden brown and lay them on tissue paper.
Now add deep fried meat balls to the prepared curd gravy and cook for awhile.
In a heavy bottom cooking vessel, add ghee along with cardamom, clove and cinnamon. When the spices start to leave aroma, add in finely sliced onions.
Fry till crisp and nice brown. (Be careful, fry on low flame, stirring frequently). Now carefully using a slotted spatula separate fried onion slices from ghee. Collect ghee in a cup and set aside.
In a heavy bottom cooking vessel add 10-12 cups of water (if more also no problem, as we will drain off the water), salt, ginger-garlic paste, 3 cardamom's, 3 cloves, 2 sticks of cinnamon, black cardamom, star anise and bay leaf.
Bring water to boil. When the water starts to boil add soaked basmati rice and cook till rice is just done.
Drain and collect the water using a sieve in a cooking vessel. Drain well and set aside.
Now in a heavy bottom cooking vessel add little ghee (the one which we fried onions) and on this layer half of cooked basmati rice.
On this, layer khorma (only gravy not the kofta’s), ghee, garam masala, kesar (soaked in lukewarm milk), deep fried onions, 2 tbsp. lemon juice, fresh minced coriander and mint leaves.
Cover it up with another layer of basmati rice. If you have more khorma then layer them on rice and so on.
Now add remaining ghee, kesar, fried onions, garam masala, 2 tbsp. lemon juice, fresh coriander and mint leaves.
Arrange the kofta’s on top delicately in a circle leaving little gap in between each kofta.
Cook on a low flame by covering with a lid. Keep the strained water on top of the lid or seal with foil.
Cook for nearly 20-25 minutes on low flame. Turn off the flame and leave the vessel on the stove for another half an hour. Alternatively you can bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
When you are ready to serve, very gently take out the kofta’s in a bowl. Mix in the biryani slowly and gently. Take biryani in a serving plate and top with kofta’s, minced fresh coriander and mint leaves.