Mutton Biryani | Goat Biryani | Biryani

Mutton Biryani
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For goat curry marination:-
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2 Lb goat meat or lamb meat (about 1 kg)
2 tbsp red chili powder
½ tsp turmeric (haldi)
1 ½ tsp salt for the goat curry
1 tbsp coriander powder (dhania)
1 tsp cumin powder (jeera)
1 tsp garam masala
Few saffron strands
¼ tsp cardamom powder
2 tbsp ginger garlic paste
¼ cup fresh yogurt
Few fresh mint leaves
Fresh coriander
1 cup fried onions
2-3 tbsp oil
1” stick cinnamon
2-3 cloves (laung)
2-3 green cardamom
2-3 black peppercorns
3 cups hot water


For biryani rice:-
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3 cups basmati rice (washed and soaked for 30 mins)
4-5 cloves (laung)
4-5 black peppercorns
2-3 green cardamoms
1 black cardamom (elaichi)
1 piece stoneflower (dagadful)
1 tbsp ginger garlic paste
Few fresh mint leaves
2-3 tbsp fried onions oil
¼ tsp cinnamon powder
Few saffron strands
1 tsp garam masala
2 tsp salt
4 ½ cups hot water

For assembling the biryani layers:-
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½ cup smooth yogurt
Few strands of saffron
2 tbsp fried onion oil
Raw potato slices for bottom layer
8-9 onion slices (fried crispy and golden)
1 cup cashews
1 cup raisins

Deep fry onion slices till crispy and golden. Set aside.
Marinate the goat meat with all the marination ingredients. Marinate at least 1 hour or preferably overnight.
Heat oil and add the whole garam masala and fry the marinated meat for 4-5 minutes on medium heat. Cover and cook for 5-7 minutes. Mix well and add hot water. Mix well and cover and cook for about 30-45 minutes or until the meat is soft. Keep aside.
Heat the fried onion oil and add the whole garam masala and ginger garlic paste. Saute. Add the mint leaves.
Add the washed and soaked basmati rice and saute lightly.
Add cinnamon powder, salt, saffron and garam masala.
Add hot water and bring to a boil. Lower the heat and cover and cook on low flame for 10-12 minutes until the rice is 90% cooked.
For the layers: Mix saffron with the smooth fresh yogurt and keep aside. Add fried onion oil at the bottom of the pot and lay the raw potato slices in a single layer at the bottom. Then start layering rice, yogurt/saffron mixture, fried onions, fried cashews, raisins, cooked meat, some gravy/curry. Repeat layers.
For the top layer add fried onions, cashews and raisins,
Use a thick bottom griddle and place the biryani pot over it. Cover and cook for 20-25 minutes or till steaming. Serve hot.