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Goat Biryani

Goat Biryani

Jody Macdonald
A rich and flavorful Goat Biryani made with tender goat meat, aromatic basmati rice, and warm spices. Perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Indian
Servings 6 plates
Calories 720 kcal

Ingredients
  

For the Goat Marinade

  • 1 ½ pounds goat meat
  • 1 ¼ cups plain Greek yogurt stirred
  • 6 pitted prunes or more to taste
  • 3 ½ tablespoons diced fresh ginger
  • 1 ¼ tablespoons garlic paste
  • 1 ½ teaspoons salt or to taste
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground red chili pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

For the Biryani

  • 1 ¼ pounds basmati rice
  • 1 ½ cups unsalted butter
  • 6 onions thinly sliced
  • 4 ripe tomatoes cut into 1/4-inch cubes
  • 4 potatoes peeled and quartered
  • 1 ½ cups cold water or more as needed
  • 12 cups water
  • 3 tablespoons salt
  • 1 tablespoon unsalted butter
  • 4 bay leaves or more to taste

Instructions
 

  • Combine goat meat, yogurt, prunes, ginger, garlic paste, salt, cumin, black pepper, turmeric, red chili pepper, cinnamon, and cloves in a bowl. Cover and marinate in the refrigerator for 8 to 14 hours.
  • Rinse rice under lukewarm water twice, then soak in cold water for 1 hour.
  • Melt butter in a large skillet over low heat. Add onions and cook until golden brown, about 10 minutes. Add tomatoes and cook until oil separates, about 5 to 10 minutes.
  • Add goat meat mixture and potatoes to the skillet. Cook until meat is browned, about 20 to 30 minutes. Pour in cold water and cook until meat is tender, about 30 to 40 minutes.
  • Preheat the oven to 275°F (135°C).
  • Boil 12 cups of water with salt and butter. Drain the soaked rice and add it to the boiling water. Cook for 10 minutes, then drain completely.
  • Layer half the rice in a large baking dish, followed by half the goat mixture. Add bay leaves. Repeat layering and cover with aluminum foil.
  • Bake in the oven for 30 to 40 minutes until rice is fully cooked.

Notes

For extra flavor, garnish with crispy fried onions and fresh cilantro. Serve with raita or a side salad.

Nutrition

Calories: 720kcalCarbohydrates: 85gProtein: 32gFat: 30gSaturated Fat: 15gCholesterol: 90mgSodium: 850mgPotassium: 650mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 35mgCalcium: 80mgIron: 6.5mg
Keyword Goat Biryani Recipe
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