Goat Biryani
Embark on a culinary journey with this Goat Biryani recipe—an aromatic and satisfying dish loved for its rich flavors and melt-in-your-mouth goat meat. Featuring tender chunks of goat marinated in a blend of yogurt, vibrant spices, and fresh herbs, this recipe layers expertly cooked basmati rice infused with saffron milk for a fragrant and colorful finish. Slow-cooked to perfection using the traditional dum method, every spoonful offers a delightful mix of spiced meat, fluffy rice, and crispy fried onions. Perfect for celebrations or a hearty dinner, this crowd-pleaser is a feast for the senses and a true showcase of authentic biryani. Serve piping hot to dazzle your guests with its irresistible aroma and unbeatable taste! Keywords: Goat Biryani recipe, traditional biryani, dum biryani, Indian goat curry, saffron rice, party dish.
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Recipe Information
Ingredients
- 500 g Basmati rice
- 750 g Goat meat, cut into chunks
- 150 ml Yogurt
- 2 tablespoons Ginger-garlic paste
- 3 large Onions, thinly sliced
- 2 medium Tomatoes, chopped
- 4 pieces Green chilies, slit
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 cup Fresh coriander leaves, chopped
- 0.5 cup Fresh mint leaves, chopped
- 2 tablespoons Lemon juice
- 1 set Whole spices (cinnamon stick, bay leaves, green cardamom, cloves)
- 0.25 teaspoon Saffron
- 3 tablespoons Milk
- 4 tablespoons Ghee
- 3 tablespoons Oil
Instructions
Wash the basmati rice until the water runs clear and soak it for 30 minutes.
Marinade the goat meat with yogurt, ginger-garlic paste, coriander powder, cumin powder, garam masala, chili powder, turmeric powder, salt, lemon juice, half the chopped mint, and coriander leaves. Let it sit for at least 1 hour, preferably overnight in the refrigerator.
Heat oil and 2 tablespoons of ghee in a large pot over medium heat. Fry the onions until golden brown and set aside half of them for garnishing.
In the same pot, add the whole spices (cinnamon stick, bay leaves, cardamom, cloves), and sauté for a minute until fragrant.
Add marinated goat meat to the pot and cook until the meat is browned and oil separates, about 20-25 minutes.
Add chopped tomatoes and slit green chilies. Cook until the tomatoes are soft, and the oil begins to separate from the mixture.
In another large pot, bring water to a boil. Add the soaked rice, a teaspoon of salt, and cook until 70% done. Drain and set aside.
Warm the milk slightly and add saffron strands to infuse for a few minutes.
Layer half the cooked rice over the goat curry in the pot. Sprinkle half of the saffron milk, some fried onions, and the remaining mint and coriander leaves on top.
Repeat with the remaining rice and toppings. Drizzle with remaining ghee and cover tightly with a lid or foil.
Place a heavy weight on top or seal the edges with dough to ensure no steam escapes. Cook on a low flame for another 25-30 minutes.
Turn off the heat and let the biryani rest for 10 minutes before serving.
Gently fluff the biryani with a fork and serve hot, garnished with the leftover fried onions.
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 50.2 g | ||
| Protein | 250.2 g | 500% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1340 mg | 103% | |
| Iron | 62.7 mg | 348% | |
| Potassium | 6917 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
