Goat Biryani (Mutton Biryani)

Goat (Mutton) Biryani is a delicious dish made with layers of fragrant rice centered with cooked, marinatd in yogurt meat.

Serves 4

Rinse the rice in several changes of water and let it soak for 1-2 hours.
In a large bowl mix together garlic ginger paste, chopped finely green chilies, yogurt, lemon juice, biryani masala, ground coriander and salt.
Turn the meat in the mixture to coat and leave to marinate for 30 minutes.
Heat the oil in a heavy bottom pan.
Stir fry chopped onion along with chopped garlic on medium heat for 5-7 minutes or until golden brown. A
Add the meat, turmeric and cook on medium heat for about 20 minutes, stirring ocasionally.
Pour 2 cups hot water, cover and cook the meat over a low heat for about an hour, or until tender.
Meanwhile, drain the rice and put into in 2 cups boiling water for 10 minutes, until half-cooked. Drain.
Deep fry onion in a hot oil till has light brown color.
Slice the ginger into thin strips.
Wash the mint. Remove leaves from the sprigs, pat it dry and keep aside.
Boil the milk and add saffron threads. (If you don't have saffron use its subsittute - Turmeric. It provides a yellow color similar to that of saffron, when cooked).
In a large oven proof casserole, combine the cooked meat, rice, sliced ginger and mint leaves. Mix thoroughly.
Spread cut into small pieces the butter over the rice, along with sliced ginger and fried, carmelized onion.
Sprinkle on the saffron milk.
Cook, covered with foil or lid, in the oven at 150 C/300 F for 10 -15 minutes.
When is ready, decorate with coriander leaves, cashew nuts, almonds and raisins. Don't forget about serving raita with it.