Heat oil in a heavy bottom pot, add chopped onions, saute till golden brown approx. 7-8 minutes on medium heat
 

Add the Goat meat spice and Saute for 2-3 minutes, stir constantly to prevent burning. sprinkle little water and cook for a minute.
 

Add the marinated goat meat, stir and mix well for 2-3 minutes. Add two and half cups of water, check seasoning, bring to a boil and cover.
 

Reduce heat and cook on slow flame for 15-20 minutes till fully cooked and tender, and the gravy is of a semi-thick consistency.
 

Note: While the goat is cooking, start the Browned Onion Pulao 
 

Remove into a serving bowl and garnish with coriander 

Drain the water from rice 
 

In a heavy bottom pot heat 2 tsp oil, add the whole spices let it splutter, add the browned onion (reserve some for garnish), and rice. Saute for 2-3 minutes
 

Add 450ml of water and salt to taste, bring to a boil on medium heat then reduce to low heat, cook till the water is absorbed
 

Add 450ml of water and salt to taste, bring to a boil on medium heat then reduce to low heat, cook till the water is absorbed
 

Once water is absorbed (you'll see holes on the surface) close with a lid and cook for 4-5 minutes on very low heat.
 

Open, fluff the rice with a fork and transfer to a serving bowl. Garnish with reserved Browned Onions.