Wash and soak the Basmati rice in water for about 10 minutes.

To prepare the Biryani kurma, take a pressure cooker and heat oil. Add cardamoms, cinnamons, cloves and the sliced onion, and sauté for some time.

When the onions turn golden, add garlic paste, ginger paste and mix well. Then add red chilli powder, tomato puree and salt.

Cook for a minute or two, then add curd, coriander and mint leaves and the mutton pieces. Mix well.

Finally add 3 cups of water and close the lid. Pressure cook for about 15 minutes or 3 whistles till the mutton is cooked.

Meanwhile on another burner, place a large pan and fill it with
9 cups of water. Add salt and bring the water to a boil.

When water starts boiling, add rice and cook till it is half cooked.
Drain the excess water using a strainer and keep the rice ready.

By this time the Biryani khurma would have been cooked. Switch off the gas and open the lid of the cooker.

Add lemon juice and green chillies to the khurma and again switch On the gas.

Bring it to a boil, then reduce heat and add the half cooked rice to it. Do not mix.

Reduce the flame to medium and close the lid of the cooker. Pressure cook in medium flame for 5 to 7 minutes.

Finally gently mix the rice and transfer to a serving bowl. Serve hot.