Wash the meat pieces very well.
Squeeze out all the water very well.
Mix together 11/2 tsp of ginger and garlic paste each, 1/2 cup curd, salt, yellow powder, 1/2 cup of coriander and mint leaves and green chillies without removing the top stalk.
Mix thoroughly well the above mixture with the mutton.
Keep in the refrigerator over night or for at least 2 - 3 hrs.
Heat oil in a vessel.
Add onion and saute, till they turn brown.
Add 1/2 spoon of ginger and garlic paste each and fry well.
Add garam masala powder and fry well.
Add 1/2 cup of mint and coriander leaves and fry well.
Add the marinated mutton and stir well.
Cover and cook on a low fire, till the mutton is cooked. Stir occasionally.
When the mutton is being cooked, heat up another big vessel.
Add water, bay leaves, cardamom, cinnamon sticks and cloves and allow it to boil.
Add rice, salt and another 1/2 cup of mint and coriander leaves.
Cook, till half done and strain the rice.
:- Remember not to overcook the rice.
:- Use a big vessel so that the rice does not stick with one other.
:- Cook, till half done as the rice will get cooked in steam later.
Once the mutton is cooked, there should not be more water in the mutton. If there is more water, then keep the flame high and open the lid and stir.
:- In short, there should be thick gravy with the mutton.
Add the cooked rice into the mutton gravy.
Add 2 tsp of ghee/oil on the rice (optional).
Mix together 2 spoons of water and red/yellow colour and pour this liquid in the center of the rice.
Cover and keep on low fire for 15 mins.
Open and check whether steam is coming out. If yes, cover it again.
Open it and before serving, mix half quantity very well so that each rice is coated with the mutton masala.