Goat Biryani

Immerse yourself in the rich aromas and bold flavors of Goat Biryani, a regal Indian delicacy that combines tender chunks of marinated goat meat with fragrant basmati rice, aromatic spices, and a touch of saffron. This layered masterpiece is slow-cooked to perfection, allowing the meat and spices to infuse the dish with irresistible depth. Key ingredients like yogurt, fresh coriander, and mint add layers of freshness, while crispy fried onions provide a delightful crunch. The authentic dum cooking technique seals in the steam, creating a mouthwatering medley of textures and tastes with every bite. Perfect for festive gatherings or an indulgent family dinner, this Goat Biryani recipe is a showstopper that will have your guests coming back for more!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

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

Directions

Step 1

Wash the basmati rice until the water runs clear and soak it for 30 minutes.

Step 2

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.

Step 3

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.

Step 4

In the same pot, add the whole spices (cinnamon stick, bay leaves, cardamom, cloves), and sauté for a minute until fragrant.

Step 5

Add marinated goat meat to the pot and cook until the meat is browned and oil separates, about 20-25 minutes.

Step 6

Add chopped tomatoes and slit green chilies. Cook until the tomatoes are soft, and the oil begins to separate from the mixture.

Step 7

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.

Step 8

Warm the milk slightly and add saffron strands to infuse for a few minutes.

Step 9

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.

Step 10

Repeat with the remaining rice and toppings. Drizzle with remaining ghee and cover tightly with a lid or foil.

Step 11

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.

Step 12

Turn off the heat and let the biryani rest for 10 minutes before serving.

Step 13

Gently fluff the biryani with a fork and serve hot, garnished with the leftover fried onions.

Nutrition Facts

Serving size	2622.4 grams (2622.4g)

Amount per serving	% Daily Value*
Calories	3151

Total Fat 132.00g	169%
Saturated Fat 49.30g	247%
Polyunsaturated Fat 0.10g
Cholesterol 736mg	245%
Sodium 3156mg	137%
Total Carbohydrate 243.30g	88%
Dietary Fiber 37.30g	133%
Total Sugars 50.20g
Protein 250.20g	500%

Vitamin D 94IU	471%
Calcium 1340mg	103%
Iron 63mg	348%
Potassium 6917mg	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.

Source of Calories

Fat: 37.6%

Protein: 31.7%

Carbs: 30.8%