Mutton (goat or lamb) biryani recipe

INGREDIENTS:

1. Basmati (or) Samba rice- 2 cup
2. Yogurt - 3 tablespoon (tbsp.)
3. Coconut milk - 1 cup
4. Coriander leaf - handful
5. Tomato - 2
6. Biryani masala powder - 1 teaspoon (tsp.)
7. Chili powder + coriander powder - 2 teaspoon (tsp.)
8. Turmeric powder - little
9. Lemon - 1/2
10. Salt - as needed
11. -- To Marinate --
    1. Mutton (goat or lamb) pieces - 1/2 kilogram
    2. Yogurt - 2 tablespoon (tbsp.)
    3. Chili powder - 1/2 teaspoon (tsp.)
    4. Turmeric powder - little
    5. Salt - little
12. -- Dry roast and grind to powder --
    1. Cinnamon stick - 1 piece
    2. Clove - 2
    3. Black pepper - 4
    4. Fennel seed - a pinch
    5. Cumin seed - a pinch
    6. Star anise - 1 small piece
    7. Nutmeg - 1/4
    8. Mace (nutmeg skin) - 1/4
    9. Cardamom - 1
    10. Curry leaf - 5
13. -- To Grind --
    1. Green chili - 3
    2. Ginger - 1 inch
    3. Garlic - 6 clove
    4. Mint leaf - handful
    5. Onion - 2
14. -- For Tempering --
    1. Cinnamon stick - 1 small piece
    2. Clove - 3
    3. Cardamom - 2
    4. Bay leaf - 1
    5. Ghee + Oil - 5 tablespoon (tbsp.)

PREPARATION:

1. Chop coriander leaves.
2. Grind tomato into a paste.
3. Mix all the ingredients under the section "-- To Marinate --" in bowl and marinate for 1/2 hour.
4. Dry roast all the ingredients under the section "-- Dry roast and grind to powder --" until you smell aroma (don't burn it) and grind them into powder after cooling them to room temperature.
5. Grind the ingredient under the section "-- To Grind --" adding all the ingredients except onion first and then add onion and grind them (don't add water).
6. Add water as needed to rice and soak them for 15 minutes then drain all the water from rice and keep them (water and rice) aside. (make sure the rice is left with no water).
7. Pressure cook or cook the marinated mutton (goat or lamb) meat by adding water as needed. Once the mutton is cooked separate the mutton from liquid and keep them (mutton and liquid) aside.
8. In a pan heat oil and ghee. Now add the coriander leaves and sauté for few seconds. Now add the ground onion paste and sauté until oil separates.
9. Now add tomato paste and sauté until oil starts to separate.
10. Now add  Biryani masala powder, Chili powder + coriander powder, Turmeric powder and sauté until the raw smell is gone.
11. Now add the yogurt and sauté until oil separates.
12. Now add the cooked mutton (goat or lamb) meat and mix well until they are well coated.
13. Now add coconut milk, cooked mutton liquid, soaked rice water, water if needed and bring to boil. NOTE: make sure the ratio rice to liquid is 1:2 for sambar rice and 1 : 1 1/2 for basmati rice.
14. Now add soaked rice, salt. Cover and cook in low heat until the rice is cooked 3/4th.
15. Now sprinkle the powdered ingredient and cook in dum (cover and low heat) until the rice is cooked. Finally squeeze the lemon juice mix well and serve.

NOTES: