Wash and soak the basmati rice for 30 mins.
Heat oil and ghee in a pan. Add sliced onions and saute them.
Add whole spices such as a bay leaf, star anise, cloves, cinnamon stick and cardamom pods.
Then add green paste and coriander leaves. Saute well until the raw smell goes off.
Next, add sliced tomatoes and saute until the tomatoes become mushy.
Add curd and saute for a min.
Add biryani masala. Saute until the raw smell goes off.
Then add the marinated mutton and cook well.
Next, add a cup of coconut milk and water together. Season it with the required amount of salt.
Close the pressure cooker and cook for the required amount of whistles as per your meat texture. I cooked for 8 whistles.
Once the pressure is released, gently open the cooker and add rice.
Then again close the cooker and cook for 1 whistle.
After the whistle, leave until the pressure is released. Then open the cooker and gently give it a mix.
Serve mutton biryani with onion raitha or pickle.