• 1 cup seeraga sambar rice
• 1 medium sized onion chopped lengthwise
• 1 medium sized tomato chopped roughly
• 2 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ¼ cup coriander leaves
• ⅛ cup mint leaves
• 2 cups water + 1 cup for cooking mutton
• 2 teaspoon lemon juice
• salt to taste

To roast and grind for Biryani Masala powder:

• 2 nos cloves
• ¼ inch cinnamon
• 1 no cardamom
• ¼ teaspoon shahi jeera
• ¼ teaspoon cumin seeds
• 1 small maze
• 1 no star anise

To temper:

• 1 tablespoon oil
• 2 tablespoon ghee
• ½ inch cinnamon
• 1 no cloves
• 2 nos bayleaf

For the marinade

• ¼ kg mutton
• 2 tablespoon curd
• 1 tablespoon ginger garlic paste
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon coriander powder
• 1 teaspoon biryani masala powder
• salt to taste