ShoreSahib's Ultimate Masalay wali Biryani

3 pounds Goat Meat: Saaf Suthra:Could contain Bone, but no connective tissue or charbi.

Ingredients for Masala:

4 red onions sliced thinly
One whole clove of Garlic peeled, and diced finely
one large piece of Ginger peeled, diced finely
5 Green chillies whole


Spice Mixture:
One tablespoon Zeera
One tablespoon Pissa howa Dhuniya
Half tablespoon Lal Mirch or to taste
10 Green Illiachi Whole
4 Badi Illaichi Whole
Two Bayleaves Tez Paat
3 Cinnamon Sticks Whole
15 Black Pepper Corns
Salt to taste
Aloo Bukharas Dried: 8 or so.

Rice: Good Basmati Rice washed and soaked in water.

Method: Masala mixture

Heat one cup oil in Pressure cooker.

When hot, Fry Two sliced onions at a time until golden brown and remove from oil and Put on papertowel to dry all spread out. Repeat the process until finished with onions.

Then in the same oil, Put the Meat pieces and brown on all sides. Then put in Garlic and Ginger and fry for a few minutes. Then add Spice mixture and fry for one minute and add One cup of Plain Yogurt and fry some more until yogurt disappears and makes a reddish gravy and oil separates.

Then add one glass of water, preferrably hot and cover the pressure cooker and heat on high until the Whistle starts blowing. Then lower the heat to medium low and let cook for 15 minutes to let the meat get tender. Then remove from heat. Let the Pressure cooker cool, and open. Then add three forths of the fried onions you fried earlier. After adding the onions, you fry more with stirring constantly for a few minutes until the onions and Gosht make a thick masala.

Stir the bottom constantly so that the masala doesnt stick and burn. Finish when the oil separates from the Masala.

Take the opportunity to discard any extra oil that has separated at this time.

While the pressure cooker was going on, You should start a large pot of water with One cinnamon stick, 3 cardamoms, two black cardamoms and 4 cloves.

Then, when the water boils, add the rice and let cook for a few minutes and test the grain until its almost done but still a little katcha.

At this time, drain the rice in a colander or if you dont have one, use the cover of the pot: Hold it close to the edge of the mouth of the pot with some oven mittens or thick cloth and drain the water completely. Be careful of the escaping steam. Can burn, so be cautious.


Then Take a large thick bottomed Pot.

Put a layer of slightly undone rice.
Then A layer of meat masala loosely.
Repeat theprocess 4-5 times.

Then cover with Rice on top.

Dissolve two pinches of Saffron in hot milk. Drip that in a circular motion on top of the Rice.

Then sprinkle the one fourth of fried onions on top that you reserved.

Cover with a tight lid. and put some weight on top. and let DUM on very low heat for about 20 minutes.

Your biryani is ready. ENJOY