Kache Gosht Ki Byriani || Hyderabadi Style

Dear friends presenting Kache Gosht Ki Byriani || Hyderabadi Style
(Copy Right Protected) INGREDIENTS:Mutton: 1.5 kg (Baby Goat Preferred, bigger pieces like 3″ +)
Rice: Basmati Xtra long grain fine. 1 kg

MEAT MARINATION:
Papaya paste: 1.5 tbsp (Mix with meet thoroughly then keep aside for 1/2 hour.
Ghee/Oil: 3/4 cup
Green Chilli Paste: 2 tbsp full
Ginger Paste: 3 tbsp full
Garlic Paste: 2 tbsp full
Red Chili Powder: 2 tbsp level
Turmeric powder: 1 tbsp level
Coriander powder: 1 tbsp level
Salt: 3 tbsp
Jyfal powder: 1/3 tbsp
Javetri powder: 1/3 tbsp
Basic Garam Masalah: 2 tbsp full
Whole Spices:
Star Anise: 4
Kala Zeera: 1tbsp full
Tez patta: 3 of 2″
Black Cardamom: 4
Green Cardamom: 10 or Powder: 1 tbsp
Green chilli small: 5 (Split Them)
Chopped green Coriander (Cilantro) : 1/2 Bunch
Chopped green Mint: 1/2 Bunch
Fried Onion: 1 Cup
Lemon Juice: 6 tbsp
Dahi (Yogurt): 350 gm

SPICES FOR BOILING RICE
Potli ka masala if available: 1 potli for 1 kg rice
If Potli Masala is not available then
Cinnamon stick 3 pcs of 2″
Star anise: 4
Cloves: 20
Tez patta: 3
Black Pepper: 1 tbsp
Green Cardamom: 8
Kala zeera: 1/2 tbsp
Salt: 4 TBSP FULLLLLL
Lemon Juice: 4 tbsp

FOR TIME OF DUM (Steam Cooking)
Fried onion: 1 cup
Ghee/Oil: 1 cup
Saffron: 1 pinch
Yellow color powder: 1 tsp
Milk: 1/4 cup
Water for color: 1/4 cup
Chopped: hara Dhaniya: 1/2 bunch
Chopped Podina (Mint): 1/2 bunch