My best friend and I have been on a quest for the past 2 months to make the ultimate biriyani. After making at least 12 batches, this is the recipe that we finally figured works well. This is based on the recipe from Kanammacooks.com. Ambur Star is a famous biriyani restaurant outside Chennai, in India. Having made this for my cousin who grew up eating that biriyani, she said that this was the closest to the biriyani she remembered from her childhood. Yes, this recipe takes time, but the end result is totally worth it. <br /> <br />Dagod phool, stone flower, or kalpasi is a type of lichen that is sometimes used in Indian food. Flavor-wise, it seems like the umami of South Indian food. You can find it on Amazon. One jar will last a lifetime. As for the goat meat, try to get goat leg meat. It has far fewer bones and makes for a much more enjoyable eating experience.

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