Clean the goat meat and marinate with Masala paste all(keep 1 tsp aside), add curd,1 tsp biriyani masala,salt,1 tsp oil and marinate it for minimum 30 mins
Soak rice in water for 30mins
In a heavy bottom pan add oil and deep fry potato,till turns golden brown
In the same oil add pinch of chilli powder and turmeric powder and fry boiled eggs,till it turn crispy outside and little golden red
After 30 mins,take a pressure cooker add 2 tbsp oil, once heated add meat to it and saute for 5 mins and add 2 cup of water and salt to it.Give 3-4 whistle till the meat us soft and tender.
Now take a heavy bottom biriyani pot and add oil ,once heated ad sugar and once caramelized add 1 bay leaf,1 green Cardamom,1 black cardamom,2 cloves, and sauté fast
Now add chopped onion and saute till turns golden brown.
Now add red Chilli powder, turmeric powder and 1 tbsp biriyani masala
Now add cooked meat with the stock to it and cook till all stock dries and all Masala gets cooked properly and oil start coming from sides
In the mean time ,lets cook the rice
Now in pot add water and add 1 bay leaf, javitri,1 black cardamom (crushed),2 green Cardamom, cinnamon, cloves and remaining Masala paste, salt ,1 tbsp Coriander leaves,1 tsp mint leaves and bring to boil
Add rice to it and strain the rice when 60%cooked
In the mean time add saffron to it and keep aside
Now it's time to give dum to biriyani
Now divide the mutton into two halves,just take out half of meat Masala from it keep it aside
Add half semi cooked rice on the mutton surface add half of the ghee, biriyani masala, Coriander leaves,mint leaves,rise water, kewra water,milk and saffron
Now add rest of meat Masala again add left rice
And topped it with rest of ghee, biriyani masala, coriander leaves,mint leaves,milk and saffron,rose water and kewra water and fried eggs
Now cover the pot with aluminum foil and and tight fit plate on it
Now cook it on low flame till 20 mins and off the stove
Annd open the pot only after 15mins
Serve hot with curd raita
