Gather all the ingredients before you start. Wash and soak the 5 cups of rice for 15 minutes before you drain it.
Heat ¾ cup of oil. You need extra when you make biryani.
Add the cinnamon, cardamom, and cloves. Add cut onions and slit green chilies. When half fried (about 10 mins) add meat and salt to taste. Cook in its own juice for about 10-15 minutes until the meat is no longer pink.
Add the ground ginger, garlic, spice powders, and green coriander. Fry until the masala is done. That is, until the water has evaporated and the oil starts to surface at the bottom of the pan. It takes about 10-15 mins.
Now add enough water to cover and cook the meat until three-quarters cooked. (You can use a pressure cooker if you like but make sure the meat is not overcooked). When the meat is three-quarters cooked, and the oil starts to surface on top, remove the pan from the stove. Drain out the excess oil into a measuring cup or bowl. Set aside.
Put the meat back on the stove. Add the beaten yogurt, tomatoes, coconut, and cook until you have a nice thick gravy, about 10-15 minutes. Remove from stove.
To the excess oil you set aside, add the finely cut mint and juice of the lime. Set aside.