Lamb/Goat Biryani

This one is a typical dish from my home town.The moment i say that i am from that place people ask, do you know how to cook Biryani.Biryani was originally made by royal cooks for  Moguls and Nizams since to it has all kinds of spices and protiens which is perfect for medicinal as well as health benefits for heeling the wounded ones.It's to cook too as its just one pot wonder.



So, without further ado here is my recipe...which everyone of my guests loved it.I am sure even you all would like it.

Lamb/Goat -1lb
Onion -1 big/2 medium
Green chilies -5 or 6
Mint leaves - 1/4 cup(save some for garnish)
Coriender leaves -1/4 cup(save for garnish)
yogurt -1/4 cup
Ginger& Garlic paste -2.5 table spoons
Red chilli powder or flakes -1 teaspoon
whole spices -Cloves,Cardamom,Cinnamon,Bay leaves,Shahi Zeera(cumin)
Oil & ghee- 2/3 cup oil and about a 2 tablespoon of Ghee(Clarified butter)
Lime juice -1tablespoon
Biryani masala - powder cloves+cinnamon+Cardamom+Big cardamom+Mace+Star Anise =1.5 tablespoon(reserve 1/2 teaspoon  masala for final garnish)
Basmati Rice(Aged) -1.5cups.
Saffron -Dry roasted and soaked in 2 tablespoon of  milk

Cut the  Lamb in around 3 inch pieces with bones, wash,clean and drain out the water real good.Marinate the meat in a bowl with biryani masala,Ginger & Garlic paste,Redchilli powder,salt and keep it aside covered.

Slice onions,slit green chillies,finely chop mint & coriender leaves.In a big pan/pressure cooker whatever you are using for making the gravy heat oil and ghee.Throw in whole spices Cloves,Cinnamon,Cardamom.Fry the onions until slightly gloden brown and save few for garnish.Add the marinated lamb,green chillies,mint and coriender leaves.Stir and mix well all the spices and herbs well untill incorporated.Cook until the meat changes its colour and slightly becomes brown.Now add the little water and beaten yogurt  to lossen up the gravy.Now cover the lid and let it cook until the lamb becomes tender and all the gravy is soaked up in the meat leaving about 1/4 cup of it leaving oil sides of the pan.

Cook rice with shahizeera,salt,Bay leaves just about half done and strain off the water.
Finally top the gravy with rice and level evenly all around the pan and top it with fried onion,mint and coriender leaves,Biryani masala,Lime juice.Then swirl aroung the safforn milk on the top.Close the lid and simmer on low flame for about 15-20 minutes.

Tips -1) Instead of making biryani masala you can buy it from any Indian or Pakistani grocers.
         2)Heads up while adding yogurt, it might curdle so make it into thin paste with water or add little water to cooldown just before adding it.
         3) Final simmering time may vary based upon the layers of rice and gravy.The recipe calls for one layer.

Enjoy this with Cucumber,Red Onion slices with few Lime wedges.