Goat biryani...

INGREDIENTS:

Goat pieces  -  500 gm or 1 pound.
Onion, medium sized  -  1, sliced.
Ginger  -  2 inch long, grated.
Garlic cloves  -  10 to 12, grated.
Coriander powder  - 1 tsp.
Red chili powder  -  1 tbsp.
Green chilies  -  3 to 4.
Desiccated coconut  - 3 tbsp.
Bay leaves  - 2.
Cloves  - 6 to 7.
Cardamon  - 4 to 5.
Cinnamon stick - 3 inch long.
Peppercorns  - 1 tsp.
Yogurt  - 1 cup.
Salt  - 1 tbsp.
Ground poppy seeds  - 1 tsp.
Ghee  - 5 to 6 tbsp.
Basmati rice -  1 /1/2 cups.
Lime juice  - 2 tbsp.
Saffron  - 1/4 tsp.
Mint leaves  - 3 sprigs.
Cilantro leaves  - 1/2 bunch, chopped.
Roasted cashew nuts to garnish.

METHOD:
Soak the goat pieces with yogurt, grated ginger, garlic, red chili powder, coriander powder, salt and mint leaves.  Let it stand for one hour. 
Roast the cloves, cinnamon, cardamon and peppercorns.
Heat ghee, add sliced onions and fry.  Add the roasted spices, ground poppy seeds, green chilies, desiccated coconut and saute. 
Gradually add the marinated goat pieces,add 3 cups water and bring to a boil. 
Clean the rice and add to it.  Sprinkle the saffron.   Cover and pressure cook for 8 minutes. 
Let it cool, until all the pressure goes.  Open, add the chopped cilantro leaves, lime juice, mix and cover. 
Garnish with roasted cashew nuts and serve. 

"ENJOY COOKING AND EATING"