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1
Wash rice until water runs clear and soak for 30 minutes.
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2
Grind all the dry spices for the masala paste together (mace, cinnamon, clove, cardamom, star anise, stone flower)
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3
Grind all the remaining ingredients for masala paste separately (ginger, green chilies, garlic). Add water as needed to help make a smooth paste
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4
Pour the dry spice powder into the ginger-garlic-chili paste and grind until well combined
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5
Roughly chop the tomatoes, coriander, and mint.
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6
Stem and deseed red chilies. Soak them in boiling water for 20 minutes, then grind into a paste.
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7
Whisk together the water, yogurt, lime juice, 1 tsp salt, and Kashmiri chili paste
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8
Heat peanut oil and ghee together in a pressure cooker. Slice shallots and fry with 1/4 teaspoon salt until deeply caramelized.
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9
Add the masala paste and fry for 5 minutes
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10
Add the chopped tomatoes, coriander, mint, and 1/2 teaspoon salt. Cook for 3-5 minutes
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11
Add the water-yogurt mixture and goat to the pressure cooker
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12
If using an Instant Pot, pressure cook on high for 26 minutes and quick release the pressure
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13
After the pressure has finished releasing, remove the goat pieces from the pressure cooker. Pour all the liquid and remaining solids (but not the goat) into a dutch oven, and add the remaining 1 teaspoon of salt.
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14
Bring liquid to a boil. Add the rice and goat, and cook on medium for 4 minutes
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15
Uncover and mix well. Cover it again and cook on low for 10 minutes.
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16
Move dutch oven off the burner and let steam, covered, for 20 minutes.
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17
Fluff and let cool for 5 minutes uncovered before serving
