Mutton Biryani

1.5 lbs mutton (goat), cut in 1" cubes
1/2 teaspoon turmeric powder
1/2 teaspoon pure red chili powder
1 teaspoon coriander powder
1/2 teaspoon ground black pepper

1/4 cup yogurt
1 tablespoon lemon juice

3 tablespoons butter
2 bay leaves
1 star anise
6 cloves
6 cardamom pods, lightly crushed
1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1 large onion, thinly sliced
2 or 3 serrano peppers (4-5 thai green chiles), sliced lengthwise
2 small roma tomatoes, chopped
1 head garlic, peeled
1" piece ginger, peeled and rough chopped

1/2 cup loosely packed mint leaves, washed and rough chopped
1/4 cup loosely packed coriander leaves, washed and rough chopped
2 cups basmati rice
1 1/2 cups water mixed with 1/2 cup yogurt
2 teaspoons salt

Marinate the mutton with turmeric, chili, coriander, 1/4 cup yogurt and lemon juice.  Meanwhile, melt butter in a pressure cooker (or heavy bottom pan).  Add to this the whole seasonings: bay leaf, anise, cloves, cardamom, cinnamon, peppercorns, fennel seeds.  Saute for about a minute then add onion and green chiles.  Saute until onion is browned.  Meanwhile, make a paste of the garlic and ginger.  Add to browned onion and saute for a minute.  Add tomatoes and continue to saute for 5 to 7 minutes until softened.  Stir in mint and coriander as well as marinated mutton.  Cover and pressure cook for 6 whistles.  (Or, allow to simmer on low heat in a heavy bottom pan with a tightly fitted lid until tender.  This may take up to 1 hour.)  Once heat is released, open the pressure cooker, stir in rice, water/yogurt mixture and salt.  Cover and cook for 12-15 minutes on medium heat, switch off and allow the heat to naturally release.