Thalaserry Mutton Biriyani

Hiii Friends...
Hope you all are fine.
Today I like to share with you the recipe of a biriyani.
When I came to Abu dhabi, I hadn't much knowledge in cooking. At that time, only things I knew to cook was chappathi and some egg curry and chicken curry. But the problem was that when some relatives or friends came for lunch, I couldn't give them this thing. I was supposed to make some type of rice dishes. Finally, after doing so much internet browsing, I came across an excellent biriyani recipe (Even today also, I make the same biriyani, when some guests appear for lunch). I modified the recipe according to my style, which one is I am going to share with you now.
Here comes the recipe:

For masala:

Mutton - 1kg
Onion(thinly sliced) - 10 no.(large)
Tomato(chopped) - 10 no.(large)
Ginger garlic paste - 2 tbsp
Green Chilli(crushed) - 15 no.
Mint leaves(chopped) - 1 bowl
Coriander leaves(chopped) - 1 bowl
Garam masala - 2 tbsp
Lemon juice - 1 tbsp(optional)
Salt
Oil
For marinating:
Kashmiri chilli powder - 2 tbsp
Turmeric powder - 1tsp
Ginger garlic paste - 1tbsp
Garam masala - 2tsp
Salt
Oil

Method:

Cut mutton into medium sized pieces.Wash and clean it well. First, cook mutton with some turmeric powder and salt, until its half cooked.
Once it gets cooled, marinate it with the above ingredients. Keep aside for 1 hour and after that deep fry it .
Pour oil into a pan and fry onions until golden brown colour and keep it aside.
In another pan, add the chopped tomatoes and cook it well(Don't add oil. Just cook it. Add water, only if it's needed. Most probably, water from tomato itself will be enough for it to get cooked.)
Once tomatoes get cooked, add ginger garlic paste and crushed green chillies. Allow it to cook for some time.
Then add chopped mint leaves, and cook for 5 minutes.
After that, add fried onions and salt( Reserve some amount for final decoration). Mix it well and cook for another 5 minutes.
Now add fried mutton pieces and mix well and allow to cook for another 5 minutes
Then add garam masala and mix well and then add coriander leaves.Close it with lid and cook for another 5 minutes.
Now add lemon juice. Biriyani masala is ready.

For Rice:

Basmati Rice - 3 cups
Cinnamon stick - 1/2 inch
Cloves - 7-8 nos.
Cardamom - 5 nos.
Salt
Boiled Water - 7-8 cups
Ghee- 1 tbsp
Raisins
Cashew nuts

Preparation:

Add ghee to a pan. Fry raisins and cashew nuts and keep it aside. Now saute cinnamon, clove and cardamom in the ghee. Now add rice to it and mix it well. Cover it and cook it for 5 minutes in low flame. Now add boiled water and salt and cook rice until the water get dried up.

For Dum:

In a large pan, add some oil or ghee. Then add half of the prepared masala. Then add half portion of cooked rice. Again add remaining masala. Then add remaining rice. Add the fried onions, raisins and cashew nut. Cover it with a lid firmly and cook it on low flame for 10 minutes. Biriyani is ready