Recipe for Mutton Biryani

Ingredients:

2 lb goat meat

Marinade:
3" Ginger
7-8 pods Garlic
3 Tbsp. Yogurt
2 Tsp. Salt
1 green chili
Handful of Mint leaves
1 Tbsp. Garam masala
3 Tsp. Coriander powder
1 Tsp. Cumin powder
1 Tsp. Chili powder
1 Tsp. Turmeric powder
Masala (Gravy):
4 Tbsp. Olive oil
4 Tbsp. Ghee
2 Brown Cardamom
2" Cinnamon
3-4 Bay leaves
4 medium size onions
3 small tomatoes
4-5 dried apricots
1 dried plum (alubukhara)
Rice:
2 Cups basmati rice
6-7 Cloves
3" Cinnamon
3-4 Green cardamom
1 Tsp. Salt
4-5 Tbsp. Oil
3½ Cups warm water
1 Tsp. Salt
½ Tsp. Sugar
Garnishing:
1½ Cup fried onions
½ Cups fried almonds, raisins
A pinch of saffron
2 Tbsp. Ghee
2 Cups potato fries
Extra:
1 tsp. Garam Masala
1 Cup chopped coriander leaves

Gently wash rice in cool water for 5-6 times or till the water is almost clear not cloudy. Soak the rice in cold water for at least 30 minutes. Drain the rice. Grind first 6 ingredients for the marinade to a smooth paste. Marinade the mutton with this paste and remaining marinade ingredients for at least 2 hours. Chop the onions finely. Also chop the tomatoes to small pieces. In a heavy bottom deep pan heat 4 tablespoon of olive oil and 4 tablespoon of ghee. Lightly fry brown cardamom, bay leaves, and cinnamon. Add onions to it and fry them till golden brown. Add tomatoes and fry till the oil starts to bubble on top. Now add the marinated mutton, apricots, and plum. Fry for 5 minutes on high flame. Now add 3 cups of water and mix very well. Cover and simmer till the mutton is cooked. Now remove the lid and cook till the gravy thickens a little bit. While the mutton is cooking, heat 4-5 tbsp. oil in a medium size pot add the cardamom, cloves, cinnamon, stir and add the drained rice fry well till the rice looks opaque. Add 3 ½ cups of warm water, 1 tsp. Salt, and ½ tsp. Sugar. Cook on high heat till the water boils. Now keep the heat minimum and cook covered till rice is almost done. Preheat the oven to 300 F. When the mutton is cooked transfer it in a big casserole dish sprinkle 1 cup chopped coriander, 1 tsp. garam masala on it. Cover it with layer of rice. Pour 2 tbsp. ghee all over rice. Crush the saffron and add 2 tablespoon of warm milk to it mix well and sprinkle over rice. Garnish the rice with fried onions, fried potato fries, fried raisins and nuts. Cover the casserole with aluminum foil. Bake in the preheated oven for 45 minutes.
Serve with onion-tomato raita.