Goat Biryani (Mutton Biryani)

Goat (Mutton) Biryani is a delicious dish made with layers of fragrant rice centered with cooked, marinatd in yogurt meat.

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Serves 4

  • 1 cup basmati rice (soaked for 2 h)
  • 1-1½- lb goat (with bones or without), trimmed and cubed
  • 2 -3 tbsp cashew nuts
  • 2-3 tbsp chopped mit leaves
  • 2 tbsp garlic-ginger paste for marination
  • 1 oz (25 g) ginger, thinly sliced
  • 5 garlic cloves, chopped
  • 2 green chilies, sliced
  • 1 onion, thinly sliced 1 onion, finely chopped
  • ½ cup yogurt
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • 2 tsp biryani masala
  • 1 tsp coriander powder
  • 1 tsp salt, or to taste
  • 2 tbsp mik
  • pinch of saffron
  • 2 tbsp vegetable oil
  • cashew nuts, almonds, raisings, coriander leaves to decorate
  • ½-1 cup oil for deep frying
  • 2-3 cups water

How to make Goat Biryani:

  • Rinse the rice in several changes of water and let it soak for 1-2 hours.
  • In a large bowl mix together garlic ginger paste, chopped finely green chilies, yogurt, lemon juice, biryani masala, ground coriander and salt.
  • Turn the meat in the mixture to coat and leave to marinate for 30 minutes.
  • Heat the oil in a heavy bottom pan.
  • Stir fry chopped onion along with chopped garlic on medium heat for 5-7 minutes or until golden brown. A
  • Add the meat, turmeric and cook on medium heat for about 20 minutes, stirring ocasionally.
  • Pour 2 cups hot water, cover and cook the meat over a low heat for about an hour, or until tender.
  • Meanwhile, drain the rice and put into in 2 cups boiling water for 10 minutes, until half-cooked. Drain.
  • Deep fry onion in a hot oil till has light brown color.
  • Slice the ginger into thin strips.
  • Wash the mint. Remove leaves from the sprigs, pat it dry and keep aside.
  • Boil the milk and add saffron threads. (If you don't have saffron use its subsittute - Turmeric. It provides a yellow color similar to that of saffron, when cooked).
  • In a large oven proof casserole, combine the cooked meat, rice, sliced ginger and mint leaves. Mix thoroughly.
  • Spread cut into small pieces the butter over the rice, along with sliced ginger and fried, carmelized onion.
  • Sprinkle on the saffron milk.
  • Cook, covered with foil or lid, in the oven at 150 C/300 F for 10 -15 minutes.
  • When is ready, decorate with coriander leaves, cashew nuts, almonds and raisins. Don't forget about serving raita with it.

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