Soak the basmati rice submerged in water for at least 15 minutes.
In a pressure cooker melt dalda or ghee. Add ingredients under "-- For Tempering --" and sauté until aroma is released and garlic is sautéed.
Now add ginger paste, garlic paste and saute until raw smell is gone. Now add onion, green chili, tomato and sauté until the raw smell is gone.
Now add the mutton pieces and mix well. Now add chili powder, turmeric powder, salt as needed and mix well.
Now add 2 cups of water and mix well. Now place the cooker lid with whistle and cook for 15 minutes. Remove from heat and wait till the pressure is release. Remove the lid and mix once and continue cooking low heat.
Before the curry starts to boil add coconut milk, 3/4 cup of water. NOTE: if you add coconut milk after boiling it will curd.
Once the curry starts to form. Drain completely the water from rice and add to the curry. Mix well from the bottom.
Now add coriander leaves, mint leaves and mix well.
Now cook the rice until its cooked (about 10 minutes) 3/4th by time to time stirring and no lid is placed.
Now place the cooker lid with whistle and cook for 12 minutes and remove from heat. Wait until the pressure is released. Remove the lid and add 2 tablespoon (tbsp.) and gently mix well and serve hot.