I like the fragrance and spiciness of Biryani. Don't be discouraged by the number of ingredients required. The steps are really quite simple. Try it, you will not be disappointed.

INGREDIENTS

Goat & Marinade:

• 500gm Goat meat (cut into bite size)

• 1 teaspoon Salt

• ½ teaspoon Baking powder

• ½ teaspoon Black pepper powder

• 1 inch Cinnamon stick

• 3 Cloves

• 1 ½ teaspoon Coriander powder

• 1/4 teaspoon Cumin

• 2 Green Cardamon pod

• 1 teaspoon Ground chilli powder

• 1 tablespoon Ginger (grated)

• 1 tablespoon Garlic (grated)

• 1 tablespoon Lemon juice

• 2 tablespoon oil

• 10-12 Fresh Mint leaves

• 6-7 Fresh Coriander leaves

• ¼ cup Fried onion

• ½ cup Yoghurt or Milk

Rice:      

• 250gm Basmati Rice (soaked for 30 mins)

• 2 teaspoon Salt

• 1 teaspoon Canola oil

Assembly:            

• 5-6 Fresh Mint leaves

• 5-6 Fresh Coriander leaves

• 2 tablespoon Fried onions

• ½ cup Water (add a little saffron, if available), if not, use turmeric)

• 2 tablespoon Canola oil

Method

1. Marinade Goat meat for at least one hour. Stir the marinade from time to time to ensure even coating.

2. Cook the rice:

• Boil some water and add oil and salt.

• Add in soaked rice and bring it to boil.

• Once it starts to bubble, turn off heat and drain the parboiled rice.

3. Assemble the Biryani:

• Use a heavy base pot to avoid burning the food at the bottom.

• Coat bottom of pot with oil. Put marinaded goat meat into the pot.

• Use a spatula to pat down meat, ensuring that there are no gaps and the base is fully filled.

• Pour parboiled rice on top of the meat. Use the spatula to smooth down the rice.

• Add mint leaves, coriander leaves, fried onions, oil and then water.

• Cover and cook on high heat for 10 mins, and then low heat for 40 mins. (no peeking).

• Leave for 5 mins before serving with cucumber raita*.  Enjoy!

 * Cucumber raita

• 1/2 cucumber (finely chopped)

• 1/2 cup yoghurt

• 1/4 teaspoon salt

• 8-10 fresh mint leaves (finely shredded)