In kadai add 2 tsp oil and 1 tsp ghee. Add all the wholes spice mentioned above. Do not add any garam masala powder it changes the color of the biriyani.
Add 2 thinly sliced onions to the pan and saute till transparent. Again here we do not need a color change for onion, just transparent is enough.
Add 1 tbsp ginger garlic paste and saute till the raw smell goes off. Add 3-4 slit green chillies. You can also add even more chillies according to your spice level. Am going to feed this to my kids so I havent added more chillies.
Add required salt and mix well. Add mint leaves and coriander leaves and mix. Do not add more of them jus half hand of mint and coriander leaves is enough. if you add more it will become green biriayni... lol
Add 100 ml curd instead of tomatoes. tomatoes make a pale color in the biryani and so we avoid tomatoes. Add 1/2 kg cooked mutton pieces.
Add 8 glass of water for 4 glass basmati rice. Rice : water ratio 1:2. Measure it correctly. Once the water starts boiling well add the soaked basmati rice.
Mix well and check for the salt. The water should be little salty so that it tastes good after cooking. Squeeze half a lemon juice.
Once the rice is almost cooked and the water has reduced let us transfer to a vessel and pressure cook for 2 whisltes. While keeping inside a cooker close with a lid.
Keeping a vessel inside and cooking is good. The rice won't get burned and you get separate strands of cooked rice and its not sticky.
After the pressure subsides open and check . Yummy and flavorful white biriyani is ready. The flavor of ghee, the spices and the mutton is really really awesome.
While serving white biriyani garnish with the prepared fried onions and serve. I served this with a spicy mutton gravy and fried masala egg.