Wash and soak the rice in water for 1/2 hour. Drain off the water and tie the rice into a cloth. Add the meat to a mixture of the yogurt and 2 tsp salt and set aside. Saute the chiles in 1 Tbs ghee. Mix the chiles, ginger, garlic, and half the cinnamon, cloves and cardamom together and grind into a fine paste. Rub the ground spices into the meat. Heat half the remaining ghee and add the meat and spice/yogurt mixture and half the onions and cook over a low fire until the meat is tender. Heat the remaining ghee and add the remaining cinnamon, cloves and cardamom. After they have cooked for a few minutes add the rest of the onions and fry until they are golden brown. Add the rice and fry it until it is slightly brown. At this point, add the 6 cups boiling water, and then the turmeric and remaining salt. Let the rice mixture cook until the water is almost level with the grains (the rice should be half done by then) and then add the meat and its gravy. Do not mix them, but, after placing a tight lid on the pot, let the biriyani simmer for 15-20 minutes. After this, mix well and serve. Serves 8. This is almost a complete meal by itself, although pickles, chutneys and vegetables dishes would probably be served with it. Heat scale: Hot. Andhra Mutton Biriyani