Drench the rice in a large quantity of water. Leave aside.
In a pan, heat the oil and add a tablespoon of curd. Merge the cloves, cinnamon sticks, and cardamom in a mixing bowl. Saute for ten seconds. Combine the garlic paste with olive oil. Cook for 2-5 min over moderate flame.
Add in the ginger paste now. Cook for 2-5 min, or till the raw ginger smell has entirely disappeared.
Combine the chilli paste, goat meat, mint and cilantro leaves, chopped onions, tomatoes, salt, curd, and lemon zest in a bowl and mix. Pour in a cup of water. To combine, stir everything together extensively.
Cover and simmer for 10-12 buzzers on moderate flame. Turn off the heat and enable the stress to innately discharge.
Bring a pot of water to a boil and add the drenched rice. Season with salt. Cook the rice till it is half done.
Discharge the rice and put it in the goat meat pan. To combine, stir everything together thoroughly. Heat a dosa pan on the stove and put the mutton biryani pan on the pinnacle of the dosa pan for 15 min on moderate flame.
Once the dum cooking is completed, open the cover and softly fuzz up the rice to merge. Serve hot with raita.