Biryani With Goat Meat
A traditional Indian biryani features fragrant long-grained rice layered with goat meat and aromatic spices.
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Instructions
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Combine goat meat with garlic and ginger pastes in a bowl; marinate for 20 minutes.
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Heat 3 tablespoons oil in a deep pot over medium heat. Fry chopped onions until translucent, then add curry leaves and green chilies for 1 minute.
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Stir in coriander, cumin, turmeric, garam masala, and salt; cook for 2-3 minutes.
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Add marinated meat and brown it thoroughly.
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Add 1 1/2 cups hot water, stir, cover, and simmer until the meat is tender.
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Prepare tamarind puree by soaking tamarind in 1/2 cup hot water for 5-10 minutes, then strain. Add puree to the almost-cooked meat, stir, and set aside once meat is tender.
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Start boiling sufficient water for rice in a large pot. Wash rice until water runs clear, then add to the boiling water (covering by 4 inches) with 1 teaspoon salt. Cook until almost done (firm whitish core). Drain and set aside.
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Heat 3 tablespoons oil in a separate pan; fry thinly sliced onions until caramelized, then drain and set aside.
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If desired, divide cooked rice into three portions: color one orange, one green, and leave one white. Mix until colored, then combine all three portions in a large bowl.
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Preheat oven to 350 F (180 C). Grease a deep, covered dish. Layer rice and meat with gravy, creating at least two sets of layers (rice-meat-rice-meat-rice). Garnish with caramelized onions.
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Cover tightly and bake for 20 minutes.
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Turn off oven and let biryani rest until serving. Gently dig through layers to serve.