Mutton Biryani without use of pressure Cooker- How to make Mutton biryani

What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs! Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate!
Ingredients for Mutton
Mutton - 750 grm.
Ginger Garlic Paste - 2 tbspoon
Red chilli powder - 2 tbspoon
Coriander Powder – 2 tbspoon
Garam Masala powder - 1 tbspoon
Coconut powder - 1/2 Cup or (2 teaspoon)
Tomatoes - 4 finely chopped
Green chillies - 5 to 6 sliced
Curd - 250 gms
Onions - 6 med size sliced and fried crispy golden brown
Oil - 400 gms
Salt to taste
Mint Leaves finely chopped - 1/2 cup
Coriander leaves finely chopped - 1 cup

For Rice
Rice - 750 grm. long grain basmati rice (washed and soaked for 30 min)
Water - 7 ltr
Shah jeera/Black cumin seeds - 1 teaspoon
Bay leaves – 2
Oil – 2 tbspoon
Salt - 5 teaspoon
Red orange food color soaked in kewda water
One hand full of cashew nuts ( optional)
One hand full of almonds( optional )
Pure ghee - 2 tbspoon
Wet piece of cloth

Important note......
Place a thick iron tawa on cook top then place the vessel on the tawa. Vessel should be thick bottom.