Goat Biryani

Goat meat 1 kilo, medium size chunks, cleaned and strained.
Turmeric powder 1/2 tsp., coriander powder 1 tbsp., chilly powder 1 tsp., black pepper powder 2 tsp.,
salt to taste, mustard sauce 2 tsp., ginger garlic paste 2 tsp., lemon juice 2 tbsp.
Mix the ingredients together and marinate the goat meat. Refrigerate overnight or at least 4 hours.
Basmati rice 3 cup, washed and strained. Ghee 1 tbsp., salt to taste. Heat ghee in a wok, drop in rice,
sauté for 5 minutes, add salt and 7 cups of boiling water and cook the rice. Care should be taken not to over cook the rice.
Coconut oil 3 tbsp., bay leaves 4, cloves 4, star anise 2, cinnamon stick 4 inch, curry leave a sprig,
onion 2, garlic cloves 2, ginger 2 inch piece, all thinly sliced, fresh red chilly 2, silted, mint a handful,
chopped.
Heat oil in a pressure cooker, drop in spices, allow to brown and spread the fragrance, add onion, garlic, ginger and curry leaf, allow to brown, add mint, sauté for a minute, add goat pieces and fresh red chilly, combine well and pressure cook the meat. Wait till pressure vents out.
Mix the goat meat with the cooked rice and allow to remain in low flame for 10 minutes.
Garnish with chopped coriander. Serve with yogurt cucumber salad, papadum and lime pickle.