In a mixing bowl add ½ kg of cleaned Mutton Pieces. Wash well without any bloodstains. To the Mutton add in ¼ tsp Turmeric powder and ½ tsp of Salt. Mix well and then let it marinate for 30 mins to 1 hour. In a Pressure cooker add the marinated Mutton pieces along with that add ½ cup of water. Cook in a high flame for 6 to 8 whistles and then switch off Once the PRessure releases open the cooker and set the Mutton aside. Reserve the Liquid, we will use it while cooking the Rice.

In a Pan add in 1 tsp Fennel Seeds, 1 inch Cinnamon Stick, 4 Cardamom, 2 Cloves,1 tsp Whole Pepper dry roast in a low flame until aromatic. Allow it to cool and grind it to powder. Set aside. Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins.

Heat the Pan with Oil or Ghee once it's hot add in 1 tsp Fennel Seeds,1 Bay leaf, 1 inch cinnamon stick, 2 cardamom, and 8 Cashew nuts. Let it get brown.

Now add in the sliced Onions. I am using 2 big Onions. Saute till it's soft. It takes around 7 to 8 min in medium flame.

Next add ½ cup of Loosley packed Mint leaves and ½ cup of finely chopped Cilantro. Saute till they shrink

Add 2 finely chopped big tomatoes. Cook till they turn soft.

Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves

Next add in the cooked Mutton pieces and give a good mix

Next add in the roasted and powdered Whole spices masala.

Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt.

Combine everything and cook for 2 mins on low flame.

Now add in the measured water. The ratio is for 1 cup rice add 1.5 cups of water. Don't forget to include the Mutton cooked liquid along with the water. I first measure the mutton cooked liquid and then water. Add the Yogurt or Curd and the Lemon Juice. Combine everything and check for salt and spice and add if anything is less.

Once the water comes to a boil add in the Soaked and drained Rice. Give a good mix and close and cook until the water it 80 % drained. Mix everything gently.

Now place a dosa tawa on the stove and then place the biryani vessel on top of that. Cook in the lowest possible flame for 20 mins with the lid of the vessel covered. Or keep weight on top for dum.

After 20 mins switch off the flame and keep it in the same position without any disturbance for 30 mins. After 30 mins if you open rice will be cooked perfectly without sticking to each other. Gently fluff the rice and serve hot.