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1
Marinate the goat in yogurt, ginger, and garlic 1 day ahead of time.
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2
Fry the sliced onion in canola oil over high heat. Remove when light golden brown. Set aside this oil for future use, below.
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3
To a pot, add 1/4 cup of the canola oil from the onion frying and stir fry the potatoes for 5 minutes. Remove the potatoes from the pan. To the empty pan, add the tomatoes and saute for 10 minutes on high heat until half of the water in the pot evaporates. Then add the meat, its marinade and the biryani masala. Cook for 10 minutes and then add the aloo bhukara (dried plum). Cover the pot and cook on medium heat for 20 - 25 minutes. The meat should be 2/3 cooked, not fully cooked.
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4
Meanwhile, in a large pot over high heat, boil the water with salt, 1 Tbs of the onion frying oil, 2-3 bay leaves, the juice of a lime/lemon, the rind of the squeezed lime/lemon. Once the water boils, add the rice. Cook until 3/4 done (al dente). Strain out water and set the rice aside.
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5
To the meat mixture, add the fried onion over high heat and then wait for the oil to seep out to the surface (around 5 minutes). Add the potatoes and then turn off the heat.
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6
Spread the meat and masala mixture in a pan (or in a steel pot). make sure everything is well distributed. Add the mint, cilantro chopped, and jalepenos.
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7
Pour the rice mixture on top of the meat. and put the remaining fried onion on the rice.
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8
Take 1/2 cup of the onion frying oil and fry the cinnamon sticks, 1-2 bay leaves, black cardamom, green cardamom, star of anise, cloves, and whole black peppercorns over high heat. When this spice mixture starts to pop, remove it from the heat and add the black caraway seeds. Pour this spice mixture over the top of the rice.
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9
Cover the biryani tightly. (with the pan's lid or aluminum foil). bake at 400 for 15 minutes in the middle rack and then lower to 350 for 1 hour.
