Prepare the Mutton Gravy for the Biryani
Clean and chop the meat, slice the onions to very thin.
Chop the tomatoes, and make ready with all the ingredients mentioned above.
Heat Oil + Ghee in a wide pan / kadai.
Once they are hot add the whole garam masala itemes mentioned in the "Whole Garam Masala Ingredients".
The masalas pops up a and then add sliced onion.
Let them cook till golden brown.
Now add ginger garlic paste, allow to cook till raw smell disappears.
Its time to add green chili paste (whenever masala stuck at the bottom of the pan, do keep scratching it and if needed add more oil).
Add the meat, red chili paste, salt and turmeric powder.
Saute for a while in medium flame say 5 minutes and finally add mutton biryani masala powder.
Then transfer everything with 2 cups of water to a pressure cooker and let it cook for 3 hisses.
Let the pressure goes off, meanwhile soak the samba rice for 30 minutes.
Once mutton biryani gravy is ready to use, add the mixture along with water (do measure the water) in the the electric cooker.
Add the samba rice after draining the soaked water.
Add curd, chopped coriander and mint leaves and lemon juice.
Finally adjust salt and for 3 cups of samba rice use water not more than 4.75 Cups.
I usually use the 24 cups electric cooker so use the cooker wide enough for the rice to cook properly.