I noted this recipe from a great cook. Whenever my MIL calls she come and cook for our family get together and other functions. During this vacation I got chance to taste her dishes. I liked her Puli kulambu, Thakkali (Tomato Thokku), also she made several snacks and podi (powder) varieties for my MIL (As she stays alone, she manages it with those for more than a month). Coming to non veg this biryani and fish fry were awesome. Also she got few dishes from me and admired my blog n food pictures. She requested me to bake a cake but she understands how hectic the time would be with 2 kids and loads of schedules...Sorry for not making the cake Banu akka (nxt time i will :-)) n thanks for this tasty biryani J… Ingredients Basmati/Seeraga Samba Rice - 3 Cups Mutton/Lamb - 450 grams (1 Lb) Onion - 2 Large Tomato - 1 Large Thick Curd - 1/2 Cup Ginger Garlic Paste - 3 Tbsp Red Chili powder - 1 Tbsp Chopped Cilantro/Coriander Leaves - 1/2 Cup Chopped Mint Leaves - 1 Cup Oil + Ghee/Butter - 4 Tbsp Bay Leaves/Star Anise/Karugu Patta - Each 1 Lemon Juice - 1/2 Tbsp Salt n Water - As Needed To Dry Roast and Grind Cloves - 8 - 10 Numbers Cinnamon - 4-6 Finger length broken small width sticks Cardamom - 8 Numbers Coriander Seeds - 2tsp Salt - 1/2tsp Method Dry roast the ingredients given under "To dry roast" and powder it well. Soak the basmati rice as per in the package or 40 minutes prior. Heat oil/butter, add whole Garam masalas followed by chopped onion. Just add a pinch of sugar for onions to quickly turn golden brown then add ginger garlic paste. Saute till rice aroma attains next add chopped tomatoes and a tsp of salt. Saute till tomato mashes and oil separates, now add powdered whole garam masala, chopped mint and coriander leaves. Mix all well then add yogurt/curd followed by mutton pieces. You don't need to cook in kadai for longer time, just transfer it to pressure cooker. Pressure cook this mutton stuff for 3-5 hisses in medium flame. Now add this cooked mutton mixture with broth/water to soaked rice (Make sure total water not to be more than 5 cups). Add lemon juice and pressure cook it for 3 hisses. Serve hot with onion raita/gravy. This biryani tastes great when reheated and consumed the very next day :-) Note: Adjust red chili powder to suit your taste buds. You can sprinkle lemon juice after making biryani, that is before serving too.