First grind coriander leaves and mint leaves and keep it separate. In a pressure cooker boil 2 lbs of mutton, one tbsp ginger garlic paste, one tsp of salt, and 4 tbsp coriander/mint paste. Add water and cook for 15 minutes in the pressure cooker.
In an Instant Pot, add half cup of canola oil and half cup of ghee. Add spices (cloves, cinnamon, cardamom), two chopped onions, 4 green chillies, 2 tbsp ginger garlic paste, and one tbsp coriander powder, and salt to taste. Fry until onions are golden-brown and then add one tomato and one cup of yogurt.
Mix well and add boiled mutton into the mixture. In this dish we are adding 4 cups of rice, since we have 2 lbs of mutton. Mix the broth left over from when we were boiling the mutton with water to get around 6 cups of proportion for 4 cups of rice we add 6 cups of water. (Add water- for1 cup of basmati rice, we add 1 and1/2 cup of water). Finally add one tbsp of lemon juice. Turn on the pressure cooker for one minute. Biryani ready