Mutton Biriyani

Ingredients:
1 kg mutton chopped
5 cups Basmati Rice
5-6 Big red onions sliced
4 big tomatoes chopped
10-12 green chillies whole
1 cup plain yogurt
11/2 tbsp chilly powder
10 tsp ginger-garlic paste (For each cup rice add 2 tsp ginger-garlic paste)
1 handful/1 cup cilantro/corriander leaveschopped
1 handful/ 1cup mint leaves chopped
3/4 tsp salt  (for mutton)
5 * 3/4 tsp salt for Rice (For each cup rice add 3/4 tsp salt)
1/2 cup Ghee
1/4 cup Oil
8-9 cardamom
4-5 cloves
1 big cinnamon stick broken
8 cups Water (measurement : For (1 cup rice = 1 1/2 cups water) + extra 1/2 cup)
For 5 cups  rice, you will need 7 1/2 cups water + 1/2 cup extra, therefore 8 cups water :)
juice from 2 small lemons

Method:
In a cooker, add ghee and oil
Add cloves, cardamom, cinnamon and let it flavor the oil for few seconds
Add Onions and sauté till its golden brown
Add Green chillies and tomato
Add chilly powder
Add 3/4 tsp salt for mutton
Add ginger garlic paste and let it cook for few minutes
Add Yogurt and mutton
Add cilantro and mint leaves and lemon juice
Add water if needed
Pressure cook for 20 minutes or till the meat is done in a medium heat

Soak the rice in water for 5 minutes.
Once the gravy is done, remove the meat in a bigger pot and measure the gravy.
If the gravy comes to 8 cups water its good enough, usually it does not. So measure the gravy and add water for the remaining measurement.

Add the measured gravy to the pot
Add salt for rice (5 * 3/4 tsp)
When the water is boiling, add rice
Close the pot and transfer the pot to the oven set at 250 deg. C at 20 minutes.
If the rice is not done, keep in the oven for 5 more minutes.

Tip: If water is not enough, add 1/2 cup warm milk and close the pot.
Raita:
Mix 1 cup yogurt with 1 big onion sliced
wash the sliced onion in cold water to remove the onion smell
add salt and lemon juice
add chopped cilantro and 3-4 chopped green chillies
Garnish with pomegranate seeds