Goat Biryani

 

Ingredients

Goat Meat cube sized -  1 lb
Basmathi Rice - 2 cup
Medium Size Red Onion - 1/2 cup ( thinly slicked)
Crushed Ginger - 1 ts

Crushed Garlic - 1  ts

Green Chilli  - 2 nos (Slit/deseed/cut lengthwise)

Vine Tomato Medium size - 1/2 cup (Chopped medium size)
Chopped Mint Leaves - 1/2 cup packed

Chopped Cilantro/Coriander Leaves - 1/2 cup packed
Salt for taste
Canola Oil - 2 ts
Butter/Ghee - 2 - 3  ts

Cardamom - 3 nos

Cloves - 4 - 6 nos

Cinnamon stick - 1/4 inch 

Cumin Seeds - 1/4 ts

Bay Leaf - 1

Black stone Flower - a pinch (optional)

Nutmeg - a pinch (Optional) 

Lemon Juice - 1 ts

Saffron - a pinch (optional)


To Marinate Goat Meat 

Turmeric Powder/Manjal Thool - 1/4 ts
Biryani Masala pwd- 1 ts
Salt - 1 ts

Yogurt - 1 ts
Salt - 1 ts

Chopped mint leaves - 2 ts

Chopped Cilantro Leaves - 2 ts

Method

1. Marinate the Goat meat and keep it aside for about 2 hrs  or in the refrigerator(overnight). 

2. Wash the Basmathi Rice in cold water( wash until the water is clear) and soak it for about 30 mins.

3. In a pressure cooker add the marinated goat meat with 1/2 cup of water and pressure cook it for about 3 to 4 whistle. Turn off the stove and once the Steam is gone - open the cooker. while the goat is cooking you can start the following steps to make the biryani masala. 

4. In a thick bottom pan add 1ts butter/ghee, 1ts Oil (cook in a medium flame), once the butter/ghee is melted  and hot - add the spices - Cloves, Cardamom, Cinnamon, Bay Leaf, Black stone Flower, Cumin seeds, & Nutmeg - roast it for 5seconds.

4. Once the spices are roasted - add the chopped onion and fry for 4 - 6 mins in a medium heat till it turns light golden color and to light brown.(Please don't burn it)

 

5. Then add the Green Chilli, Chopped Mint Leaves & Cilantro fry for another 2 mins or till the leaves changes its color to dark green and loses all its water.

6. Next add the Ginger & Garlic fry it for another 3 - 4 mins till the raw smells goes off also please make sure it wont stick on to the pan.

7. Then Add the Tomatoes and give a stir -  add 1/2 ts biryani masala and lil salt and cook till the oil starts to oozes out.

8. Now add the cooked goat meat in the pan and give a good stir so that all the masala is mixed well. The water from the cooked meat should become like a gravy( thick consistency and not watery).

9. Taste the masala if you need to adjust the spice level please add biryani masala and salt, also the biryani masala should be lil spicy hot because once you add the rice it will compensate the spice level.

 

10. Drain the water from the soaked rice. For cooking rice usually the ratio of water is 1: 2. 

So 1 cup of rice needs 2 cups of water. Say if you have gravy like 1/2 cup then you can add 1.5 cup of water and 1/2 cup of gravy to cook the rice. 

 

Easy Method 1:

11. Cook the plain Basmathi rice as per your taste and then mix the prepared goat biryani masala with the cooked basmathi rice and serve it. 

Easy Method 2:

11. In a medium flame place a pan - add a 1/2 ts of butter/ghee/oil and dry roast the drained rice gently - till it loses its water - please dont fry it - just roast it for 5 minutes.

12. In a Instapot or  electric rice cooker add the goat meat masala, drained rice, water and salt (taste it and adjust the seasoning) - give a nice stir and set it to cook(rice settings). Once the rice is cooked drizzle a 1/2 ts of ghee on top of the rice and serve it or make a small holes and add the saffron water and mix it gently so that the rice wont break.

Else

Cooking Rice :

11. In a medium flame place a pan - add a 1/2 ts of butter/ghee/oil and dry roast the drained rice gently - till it loses its water - please dont fry it - just roast it for 5 minutes.

12. If the Electric cooker is not available -  please use a big pot and fill it with water(no measurement needed) and boil it - once the water is rolling hot add the rice gently - cook for atleast 4 mins -  rice should be half cooked - if you break a rice with your finger tip it should be broken into two piece. Using a colander drain the water. Please be careful it will be super hot so please have your mittens handy.

12. Once the water is drained - in a thick bottomed pan first layer the goat masala and then layer the rice and then layer the goat masala and the layer the rice and cover it and keep it in the very low flame for about 20 mins - 30 mins (Dum Biryani).   Also drizzle a 1/2 ts of ghee on top of the rice and  make a small holes and add the saffron water. Please keep an eye on it if you feel like its burning please turn off the stove and move it to the counter and gently mix it well and serve it.

 

Tips


> Don't deep fry the rice then the recipe would turn as Dry/Fried Rice.

> Please marinate the meat so that it would be tender.

> Also please add the lemon juice if you feel spicy.

> For extra richness you can add 2 more ts of ghee or oil

> Do not burn the onions while frying - it gives bitter taste

> use the plain yogurt ( no flavors)

> Slow cooking makes the biryani flavorful

> Any store bought biryani masala works or can use the home made biryani masala.