Goat Biryani
Goat Biryani is a delicious and flavorful rice dish that originates from the Indian subcontinent. It is made by cooking basmati rice with tender pieces of goat meat, aromatic spices, herbs, and a blend of rich flavors. The rice is typically cooked separately and then layered with the cooked goat meat, creating a mouthwatering combination. Goat Biryani is known for its fragrant aroma, tender meat, and the perfect balance of spices. It is often enjoyed with raita (a yogurt-based salad) or a side of spicy curry.
Ingredients
- 1 pound goat meat cut into pieces
- 2 cups basmati rice
- 2 onions thinly sliced
- 4 tomatoes chopped
- 2 tablespoons ginger-garlic paste
- 1 cup plain yogurt
- 2 teaspoons Biryani masala powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- handful fresh mint leaves
- handful fresh coriander leaves
- 4 cups water
- Ghee or vegetable oil for cooking
- Salt to taste
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a large pot, heat a tablespoon of ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the onions and set them aside for garnishing.
- In the same pot, add the ginger-garlic paste and sauté for a minute until fragrant. Add the chopped tomatoes, Biryani masala powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the spices blend together.
- Add the goat meat to the pot and mix well, ensuring that the meat is coated with the spice mixture. Cook for a few minutes until the meat starts to brown.
- Reduce the heat to low and add the yogurt to the pot. Stir well to combine, then cover and simmer for about 45 minutes to an hour, or until the goat meat is tender and cooked through. If needed, you can add a little water during the cooking process to prevent the mixture from drying out.
- While the meat is cooking, in a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with a pinch of salt. Cook the rice until it is 70-80% cooked, as it will continue cooking later when layered with the meat.
- Once the meat is cooked, assemble the biryani. In a large oven-safe dish or a deep pan, layer the partially cooked rice on top of the meat. Sprinkle a handful of fresh mint leaves and coriander leaves over the rice.
- Cover the dish tightly with a lid or aluminum foil. Place it in a preheated oven at 180°C (350°F) for about 20-25 minutes, or alternatively, you can cook it on the stovetop on low heat for the same duration. This will allow the flavors to meld together and the rice to fully cook.
- Once done, remove the dish from the oven or stovetop. Gently fluff the rice with a fork to mix it with the meat. Garnish with the reserved fried onions.
- Enjoy it hot with raita or a side of spicy curry.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 592kcal (30%)Carbohydrates: 88g (29%)Protein: 36g (72%)Fat: 9g (14%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 78mg (26%)Sodium: 128mg (6%)Potassium: 982mg (28%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1235IU (25%)Vitamin C: 21mg (25%)Calcium: 156mg (16%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
