Chettinad Mutton Biryani with jeeraga samba rice

Ingredients needed for the Chettinad mutton biryani
300 grams / 1 1/2 cups Jeeraga samba rice
300 grams Mutton
2 tsps Chili powder
1 tsp Turmeric powder
1 tsp ginger garlic paste
few Curry leaves

To Grind to a paste
2 Red chillies
2 Green chillies
10 Small onions
10 Garlic flakes
1 tsp Saunf
2 Cloves
2 Cardamom
2 small  pieces cinnamon
2" piece Ginger
1/2 cup mint leaves

For seasoning
1 cup onion finely chopped
1 cup tomato finely chopped
handful mint leaves
1 tsp saunf
2 Clove
2 Cardamom
2 pieces Cinnamon
1 Bay leaf
few Curry leaves

How to prepare Chettinad Mutton Biryani?
Wash and soak for 10 minutes and drain. Heat a teaspoon of butter or ghee in a fry pan and fry the rice in medium fire for 3 minutes, till the rice gets hot to th e touch. Frying the rice is to make sure that the biryani doesn’t get over cooked.
Heat a teaspoon of oil in a pressure pan, add the crushed ginger and saute for a minute. Add the mutton pieces and stir for 2 to 3 minutes.
Now add the chilli powder, turmeric powder and a pinch of salt. Mix well.
Add 1 ½ cups of water and pressure cook the mutton for  at least 8 minutes.
In the mean time, grind the ingredients to a smooth paste. Mince the onion and the tomatoes.
Once the mutton is cooked, After the pressure gets released, open the cooker. Strain the mutton stock and keep aside.
In a thick bottommed vessel add 2 table spoons of oil. Add the whole garam masala and fry till the cloves splutter.
Add chopped onions and saute till it turns golden. 
Then add chopped tomatoes and saute again till the tomatoes get soft.
Now add the ground masala paste and saute till the oil starts oozing out from the sides.
Add the mutton pieces. Mix in the 2 table spoons of thick curd and the remaining mutton stock if any. Add water in the ratio 1:2 which includes curds and the stock if you have added. 
When the gravy starts boiling add salt and adjust as per your taste.
Add the rice kept ready. Mix everything well. Cover tightly with a lid when it again starts boiling.
simmer and cook for 10 - 15 minutes. Put out the flame and leave it just like that for about 10 minutes.
Then open, garnish with chopped coriander leaves.
Serve with raita and brinjal chutney.