Ingredients:■Marinade
■2 lbs Goat meat cut into pieces
■¾ – 1 cup yogurt
■2 tbsp Ginger Garlic Paste
■2 tsp Chili Powder
■14 small Chilies split into two (adjust to your taste)
■1 cup chopped Mint Leaves
■1 cup chopped Cilantro
■Salt to Taste (sufficient for the meat)
■Garam Masala Powder
■10 Pepper Corns
■10 Coves
■½ tsp Cardamom Seeds
■½ tsp Sahajeera or Black Cumin
■1” Cinnamon Stick
■1 Large Onion sliced
■1 Lime
■1 cup groundnut refined oil(can use half oil and half ghee)
■½ tsp of saffron strands
■½ cup milk
■4 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)
■Spices for boiling rice
■6 Cardamoms
■3 Cloves
■2 Bay Leaves
■1 Bay Flower or Biryani Flower
■1 tsp Sahajeera
■½ tsp Ginger Garlic Paste
■1 tbsp groundnut refined Oil
■First Full of Salt /Tincher of china salt
Method:
■Clean and cut the goat meat.
■Grind all the ingredients listed under garam masala to a fine powder.
■Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
■Cook the meat with ½ the oil in a pressure cooker. Don’t add any water when cooking. In my cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Once the pressure in the cooker goes away, open it and cook it until all the water evaporates. OR
■Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker to avoid all the cooking odor when cooking on stove top.
■Squeeze the lime juice on the meat and mix well.
■In a pan, heat oil and fry the onions until light golden brown.
■Soak saffron in hot milk.
■In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
■Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain the rice and keep aside.
■Preheat the oven to 400 degrees F.
■Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
■Bake the biryani for 10 minutes on 400 degrees F and 20 minutes on 350 degrees F.
■Mix the rice and serve it hot with raita or chicken shorva /mutton shorva
Total Time: 1 hours
Preparation Time: 30 minutes (excludes marination time)
Baking Time: 30 minutes
Serves: 4-5
