Hyderabadi Mutton Biryani

• 250 g Yogurt, plain
• 6 cloves Garlic
• 30 g Ginger root, peeled
• 2 tsp Garam masala
• 6 pieces Cardamom pods
• 2 pieces Cinnamon sticks
• 1 kg Goat leg, bone-in
• 3 medium Yellow onion
• 80 g Ghee
• 350 g Basmati rice
• 1 pinch Dried saffron threads
• 120 ml Whole milk, warm
• 15 g Fresh mint
• 15 g Fresh coriander
• 2 liters Water
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. In a mixing bowl, combine the yogurt with the garlic and ginger (finely grated), garam masala, fine sea salt and black pepper. Add the goat and turn well to coat, then cover and marinate in the fridge for at least 60 minutes.
2. Meanwhile, rinse the basmati rice in several changes of cold water until the water runs mostly clear. Cover with fresh water and soak for 20 minutes, then drain well.
3. Warm the whole milk in a small saucepan until just hot, then take off the heat and stir in the saffron. Set aside to infuse while you cook the onions and meat.
4. Thinly slice the yellow onions. Heat the ghee in a large frying pan over medium heat, then cook the onions, stirring often, for 18 to 22 minutes until deep golden and sweet.
5. Scrape the onions and ghee into a bowl, reserving about a third of the onions for layering later. In the same pan, add the marinated goat along with the remaining onions and cook over medium-high heat for 6 to 8 minutes, turning, until the meat is no longer pink on the outside.
6. Add 500 ml of the water to the pan, bring to a simmer, then cover and cook gently for 45 to 55 minutes until the goat is nearly tender and the sauce is thickened. If it looks dry at any point, add a splash more water; you want a moist masala, not a watery stew.
7. Bring the remaining water to the boil in a large pot and season it with a pinch of fine sea salt. Add the drained rice and boil for 5 to 6 minutes until the grains are about 70% cooked, then drain well.
8. Finely chop the fresh mint and fresh coriander. In a heavy large pot, spread the goat and its masala in an even layer, then top with half the rice, a scattering of the reserved fried onions and half the herbs.
9. Add the remaining rice, then finish with the remaining fried onions and herbs. Drizzle over the saffron milk, cover tightly with a lid, and steam on the lowest heat for 20 to 25 minutes until the rice is tender and the biryani is fragrant.
10. Turn off the heat and rest, covered, for 10 minutes. Gently spoon through from the bottom to lift the meat and rice together without breaking the grains, then serve hot.

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