Thinly slice the onions. Chop the tomatoes, green chilies, garlic, ginger, cilantro and mint leaves. While chopping and slicing you don't have to make them look pretty. All these ingredients are going to get mashed during the course of cooking.
Add the above ingredients (Take only half of the chopped cilantro and mint leaves. We'll use the rest for the rice) into a bowl.
Add yogurt, turmeric powder, salt, and juice from a lime (about 1/2 tablespoon). Mix well.
Keep this mixture aside.
In a pressure cooker, heat some oil, and add the mutton pieces.
Heat the meat in a medium flame, and add the set aside mix and mix well.
Cook for 2-3 minutes. Close the lid, and cook in a high flame until the first whistle (steam). Lower the flame, and cook for two more whistles. Switch off and let it rest.
Rinse the rice and soak in water for 15-20 min. In a wide, thick bottom pan, add 5 cups of water. Add cumin seeds, fennel seeds, star anise, maze, cinnamon and cardamom.
Add the remaining cilantro and coriander leaves and mix well.
Drain the rice, and add to the water. Stir well, keep the lid on and bring to boil. Cook for about 15 minutes while stirring occasionally.
Open the pressure cooker. The meat should be cooked to perfection - just starting to come off the bone. If the meat is not cooked to this consistency, cook for another 10 minutes in medium flame without the lid.
The rice should be well cooked by now with just a little water remaining in the pan. Do not let it go dry.
If there is excess water, cook with lid open for a few more minutes.
Add the cooked meat to the rice, and mix well by stirring slowly. By this time your kitchen will be filled with the wonderful aroma of the dish that is coming together.
Add coconut oil and stir gently. Coconut oil adds a wonderful aroma to the "Erachi Choru".
Sprinkle one teaspoon of garam masala evenly on the rice. Close the lid and switch off the flame. Let it rest for 5-10 minutes.
Open the lid, stir one more time. Serve hot with raita.