Flavoured with ground spices, saffron and fennel this dish is perfect for any special occasion.

Heat the oil in a frying pan and fry the onions over a medium heat for 20 min. Stir well making sure they evenly colour all over. Fry until they turn golden brown. Drain on kitchen paper and set aside.

To cook the biryani:
Heat the vegetable oil in a heavy based pan and add all the whole spices. Fry them for a minute over a medium heat and add the chopped onions. Sauté the onions 12-15 minutes until they soften and turn light brown.

Add the garlic and ginger paste and fry stirring well for a minute. Add the tomato puree and fry for 2 minutes stir well. Add the powdered spices and cook for a further minute stirring making sure it doesn’t burn.

Now add the water scraping the base of the pan. Simmer on a low heat for 2 minutes. At this stage add the yoghurt a little at a time and stir well letting it cook through for 6-7 minutes.

Season to taste and add the shredded goose. Cover with a lid and let it warm through for 2 minutes. Turn the heat off and add the garam masala, stir and set aside.

Preheat the oven to 180c (Gas mark 4). Bring a large sauce pan with a litre of water to a boil. Add the rice, bay leaf, cardamom pods and salt. Bring to a boil and cook the rice for 7-10 mins until three quarters done (the rice grain if broken should have a slight bite to it). Drain the rice and set aside.

Brush the base of a deep casserole with half the butter or goose fat. Cover the base with half the goose curry followed by half the rice. Top up with sprinkle of saffron milk, the mint, coriander and handful of fried onions. Repeat with another layer of the remaining goose then the rice topped again with saffron milk, mint, coriander and fried onion and leftover melted butter.

Cover the dish with grease proof paper and a tight fitting lid. Place the dish in the oven for a final cooking time of 25 minutes. Turn the heat of the oven off and rest the biryani in the oven for 15 min.

Once done take the lid off and the aromas will fill the kitchen! Fork the rice gently and place on a serving dish garnish with coriander and serve warm with onion rings, pomegranate and lemon, cutted into slices.

Serve with raita.