Mutton Biryani

Ingredients:
    5 Cups of Basmati Rice (washed & drained)
    1 kilogram of Mutton (cut into 2" pieces)
    1 tbs of raw Papaya paste
    5 large Onions (peeled, finely sliced and fried until crisp)
    4 sticks of Cinnamon
    2 Big Black Cardamoms
    6 small Cardamoms
    6 Cloves
    2 Bay Leaves
    1 tsp. Whole white Peppers
    1 tsp. Cumin Seeds
    2 tbsp. Red Chilli Powder (Kashmiri lal mirch)
    1 tsp. of Turmeric Powder
    1 tsp. Ginger Paste
    1 tsp. Garlic Paste
    1 ½ cups Plain Yogurt
    2 pinches of Saffron (dissolved in warm water)
    A handful of Mint Leaves (chopped)
   
For Rice:
    1 Big Black Cardamom
    2 Cinnamon Sticks
    2 Small Cardamoms
    3 Cloves
    coriander
    Salt (to taste)
    10 tbsp. Clarified Butter (Ghee)

Method:
  1.Roast cinnamon,small and big cardamom,cloves,bay leaves,white pepper,cumin seeds and grind to a granular powder.
  2.To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, red chilli powder, turmeric, powder,grinded masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
 3.In a muslin cloth take black cardamom,cinnamon stick,small cardamoms ,cloves and make a potli or a packet by tying it with thread. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala potli, rice,2 tbs ghee and salt to taste.
4.Cook the rice till ¾ done and then drain in the colander and remove the potli.
5.In a heavy-bottomed pot take half of ghee and add the marinated mutton.Cover with chopped mint leaves,coriander, fried onion, slit green chillies and juice of half a lemon. Spread the rice over this layer and sprinkle the remaining clarified butter,saffron milk and lemon juice. Cover and seal the pot with wheat dough or foil. Place over medium heat 30minutes.
6. Lower the heat and cook for another 45 minutes.
7.serve the hot biryani with raita.