Shan Bombay Biryani Masala (1/2 packet)

3 t ginger paste

3 t garlic paste

2 cups plain yogurt

2 cups fried onions

ground garam masala

whole garam masala (listed below)

4 cups rice

1 stick butter

1 cup milk

1 t saffron (soaked in warm water)

4 potatoes (optional)

Marinate meat in ginger and garlic (1 hour) then add Shan masala.  Heat 1/3 cup oil in large pot.  Add (whole garam masala) bay leaf, cinnamon stick, cloves, cardamom, peppercorn.  Let pop, then add meat, sear and stir.  Then add fried onions and stir (you want the onions to get nice and dark, a dark masala makes a richer color biryani).  Add yogurt, turn to low, cover and simmer.  Let this cook for several hours (checking in on it along the way).  Goat is a lean meat and takes a long time to cook, slowly.  

Potatoes – shortly fry large chunks of potatoes (pricked) and set aside.  When the meat is 2/3 way cook, add potatoes (mm, maybe 2 hours?).  Add hot water if you think the meat needs moisture (it needs to be wet).  Scrape the bottom along the way.  

Rice – bring large pot of water to boil and add a few cups of washed and soaked basmati rice (4 cups).  Infuse the water with whole garam masala if you like.  Do not bring the water to a rigorous boil, when the rice still has a bite to it, drain it.  

Check in on the meat, the gravy should be thick, not watery.  Remove from heat and set up a little assembly line: layer 1/4 of the rice, sprinkle of fried onions, drizzle of saffron water, drizzle milk.  You can add powdered garam masala if you want.  After the last layer of rice add 1 stick of butter, cubed.  

Seal tightly with foil (if you are using a large dutch oven, place foil on and then lid.  You really want a tight seal.  In Bombay, they line the seal with dough so it will bake and create an airtight seal.  For real.  Place in oven (325 degrees) for 45 minutes.