Serves 4-6

Ingredients:

Marinade for goat:

150g plain yogurt

2.5 Tbls. coriander seed roasted and ground

1 Tbls. cumin seed, roasted and ground

6 garlic cloves

3 tsp. grated ginger

1 tsp. black mustard

1 tsp. cayenne

1 tsp. turmeric

2 Tbls. white wine vinegar

Juice of 1 lemon

1 whole goat shoulder (1.5-2kg)

300g basmati rice, rinsed

2 large onions, sliced (keep onions separate as they are each used at different times)

60g butter

1 cinnamon stick

6 whole cloves

5 whole cardamom pods

3 long green chilis

1 handful fresh curry leaves

250 chicken stock or water

Method: 

Pinch of saffron, toasted and ground in a mortar and pestle mixed with 2 tbls. boiling water and 20g of butter (this can be made after you have added the rice to the pot) 

The day before you intend on cooking the biryani, season the goat shoulder well with plenty of salt and mix up the marinade, spread it all over the shoulder, cover and refrigerate it overnight.

The following day, remove the shoulder from the fridge an hour before you want to start cooking.  Preheat your oven to 170 degrees.  Place shoulder on a roasting tray and add 250ml of chicken stock or water to the pan.  Cover it with foil and place in the oven for 4-5 hours until it is very tender and falling off the bone.  Remove it then from the oven and move the shoulder onto a nearby chopping board, pour off all the dripping juices, through a fine mesh strainer, into a measuring cup and skim and discard the fat drippings.  Add enough water or stock to get to 600ml and set aside.

In a large, heavy bottomed dutch oven pot, melt the 60g of butter and add one of the sliced onions with a pinch of salt.  Set the pan on high heat.  Add in the cinnamon stick, cloves and cardamom and cook these together until the onion is just beginning to brown.  Add in the fresh curry leaves and the 3 long green chilis which have been split in half.  Cook another 5 minutes.  Then add in the rinsed rice.  Toss to coat. Add in the reserved 600ml of stock/drippings and place a parchment paper lid over the top of the rice.  Cover it with lid and make sure it is on snugly. Cook on medium heat for 15 minutes. Then, remove the lid and the parchment. Drizzle the saffron butter over the rice and place the goat shoulder on top of the rice.  Replace the parchment and lid and place the whole pot into a 170 degree oven for 15 minutes.  Remove it from the oven and allow it to rest for 15-20 minutes without uncovering or disturbing.

Fry the remaining onion in neutral oil on high heat until well browned.  Serve the finished dish with fried onions on top, fresh pomegranate seeds, fresh coriander, yogurt and flatbreads.