Instructions:

1. Marinate the Meat: In a large bowl, combine the goat meat with yogurt, ginger garlic paste, half of the sliced onions, chopped tomatoes, green chilies, fresh mint leaves, fresh cilantro leaves, and salt. Mix well to coat the meat evenly. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
2. Parboil the Rice: In a separate pot, bring water to a boil and add the soaked basmati rice along with some salt. Cook the rice until it is 70-80% cooked (still slightly firm in the center). Drain the rice and set aside.
3. Prepare the Saffron Milk: In a small bowl, soak a pinch of saffron strands in warm milk and set aside.
4. Layer the Biryani: In a heavy-bottomed pot, heat ghee and oil over medium heat. Add the remaining sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.
5. Add Meat and Rice Layers: Arrange the marinated meat at the bottom of the pot in an even layer. Top it with a layer of parboiled rice. Drizzle the saffron milk over the rice. Sprinkle some fried onions on top.
6. Layering Continues: Repeat the layers of meat, rice, saffron milk, and fried onions until all the ingredients are used, ending with a layer of rice on top. Cover the pot with a tight-fitting lid.
7. Dum Cooking: Place the pot on a tawa (griddle) or on very low heat and let it cook on dum (steam) for about 30-40 minutes until the meat is tender and the rice is fully cooked and aromatic.
8. Serve: Once done, gently fluff the biryani with a fork, making sure to mix the layers slightly. Serve hot with raita (yogurt dip), salad, and your favorite condiments.

Prepare to be transported to the enchanting world of South Asian cuisine with this aromatic and flavorful Kacchi Biryani. Whether you’re hosting a festive gathering or simply craving a taste of culinary bliss, this traditional dish is sure to impress and delight!