Ingredients

• For Marinated Goat:
  • 500g goat meat (bone-in for maximum flavor)
  • 1/2 cup yogurt
  • 2 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp biryani masala
  • 1 tbsp lemon juice
  • Salt to taste
• For Rice:
  • 2 cups basmati rice
  • 4 cups water
  • 1 bay leaf
  • 4 green cardamom pods
  • 2 cloves
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • Salt to taste
• For Layering:
  • 2 medium onions, thinly sliced and fried until golden (birista)
  • 1/2 cup fresh coriander leaves, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 tsp saffron strands soaked in 2 tbsp warm milk
  • 3 tbsp ghee or oil

Instructions

1. Marinate the Goat Meat:
   • In a bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, biryani masala, lemon juice, and salt.
   • Add the goat meat and mix thoroughly.
   • Cover and let it marinate for at least 2 hours or overnight for best results.
2. Cook the Rice:
   • Rinse and soak basmati rice for 30 minutes.
   • Bring water to a boil with bay leaf, cardamom, cloves, cinnamon, cumin seeds, and salt.
   • Add the soaked rice and cook until it is 70% done. Drain and set aside.
3. Prepare the Goat Meat:
   • Heat ghee or oil in a heavy-bottomed pan.
   • Add the marinated goat meat and cook on medium heat until it is partially cooked (about 75%).
4. Layer the Biryani:
   • In a heavy-bottomed pot, start with a layer of the cooked goat meat.
   • Sprinkle half the fried onions, mint, and coriander over the meat.
   • Add a layer of partially cooked rice.
   • Repeat the layers, finishing with rice on top.
   • Drizzle saffron milk and ghee over the top layer.
5. Seal and Dum Cook:
   • Cover the pot tightly with a lid or seal it with dough to trap the steam.
   • Place on very low heat for 30-40 minutes to allow the flavors to infuse and the rice to finish cooking.
6. Serve:
   • Carefully mix the layers before serving.
   • Pair with raita, spicy salan, and pickles for an authentic biryani experience.