INGREDIENTS
- 2 lbs cubed goat, bone-in
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp biryani masala or garam masala
- 1 tsp chili powder
- 1/2 tsp turmeric
- 2 cups basmati rice, rinsed
- 2 onions, thinly sliced and fried until golden
- 3 tbsp oil or ghee substitute (neutral oil)
- 4 cardamom pods
- 2 cinnamon sticks
- 4 cloves
- 2 bay leaves
- Fresh mint and cilantro, chopped
- Saffron soaked in 2 tbsp warm water (optional)
DIRECTIONS
Marinate the goat in yogurt, ginger-garlic paste, biryani masala, chili powder, and turmeric for at least 1 hour, or overnight in the refrigerator.
Heat oil in a large pot over medium heat and add the cardamom, cinnamon, cloves, and bay leaves. Cook for 1 minute until fragrant, then add the marinated goat and cook until browned, about 8-10 minutes.
Add enough water to just cover the goat, cover the pot, and simmer for 45 minutes to 1 hour, until tender.
Meanwhile, parboil the rice until about 70% cooked, then drain.
Layer the partially cooked rice over the goat, top with fried onions, mint, cilantro, and saffron water. Cover tightly and cook on low heat for 20-25 minutes, until the rice is fully cooked and infused with the goat's flavor.
Gently fold together before serving. Find the right cut for biryani in our goat selection.