Pressure the lamb/goat/ mutton for 5 whistles. I sometime cook it for 6-8 whistles. It is just going to make your meat tender. You can increase the number of whistles if the meat is more.
Cool down, drain the broth and reserve it for cooking the rice. Keep the meat aside.
Use a deep cooking pan with a fitting lid.
Add oil to the pan. Once hot, add cardamons, cinnamon, cloves, bay leaves and saute for a minute. Then add the onions and cook for 10 minutes on medium heat. Let it brown a bit.
Add the green chillies and ginger-garlic paste. Cook for 2-3 minutes.
Mix in the mint-cilantro paste and saute well to combine.Add the tomatoes and saute for couple of minutes. Add the spice powders (turmeric, chili and coriander powder) and cook for further 3-5 minutes.
Throw in the cooked meat and pour the mutton broth, coconut milk and water. Rise the heat to high and bring it to a boil. Simmer the flame and add the rice and salt. Check for seasoning. Pour the lemon juice.
Stir to combine and cook covered for 18-20 minutes. Switch off the flame and let it rest for another 10 minutes. Remove and gently fluff it out with a fork.
Serve hot with raita and kurma.