Name: Shyam's Goat Biryani
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Goat meat - 1 ½ pounds; Plain Greek yogurt, stirred - 1 ¼ cups; Pitted prunes, or more to taste - 6; Diced fresh ginger - 3 ½ tablespoons; Garlic paste - 1 ¼ tablespoons; Salt, or to taste - 1 ½ teaspoons; Ground cumin - 1 ½ teaspoons; Ground black pepper - 1 ½ teaspoons; Turmeric powder - 1 teaspoon; Ground red chile pepper - ½ teaspoon; Ground cinnamon - ¼ teaspoon; Ground cloves - ¼ teaspoon; Basmati rice - 1 ¼ pounds; Unsalted butter - 1 ½ cups; Onions, thinly sliced - 6; Ripe tomatoes, cut into 1/4-inch cubes - 4; Potatoes, peeled and quartered - 4; Cold water, or more as needed - 1 ½ cups; Water - 12 cups; Salt - 3 tablespoons; Butter - 1 tablespoon; Bay leaves, or more to taste - 4

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shyam's Goat Biryani

1. Goat meat - 1 ½ pounds

2. Plain Greek yogurt, stirred - 1 ¼ cups

3. Pitted prunes, or more to taste - 6

4. Diced fresh ginger - 3 ½ tablespoons

5. Garlic paste - 1 ¼ tablespoons

6. Salt, or to taste - 1 ½ teaspoons

7. Ground cumin - 1 ½ teaspoons

8. Ground black pepper - 1 ½ teaspoons

9. Turmeric powder - 1 teaspoon

10. Ground red chile pepper - ½ teaspoon

11. Ground cinnamon - ¼ teaspoon

12. Ground cloves - ¼ teaspoon

13. Basmati rice - 1 ¼ pounds

14. Unsalted butter - 1 ½ cups

15. Onions, thinly sliced - 6

16. Ripe tomatoes, cut into 1/4-inch cubes - 4

17. Potatoes, peeled and quartered - 4

18. Cold water, or more as needed - 1 ½ cups

19. Water - 12 cups

20. Salt - 3 tablespoons

21. Butter - 1 tablespoon

22. Bay leaves, or more to taste - 4

How to cook deliciously - Shyam's Goat Biryani

1. Stage

Mix goat meat, yogurt, prunes, ginger, garlic paste, 1 1/2 teaspoons salt, cumin, black pepper, turmeric, red chile pepper, cinnamon, and cloves together in a bowl. Cover bowl with plastic wrap and marinate in the refrigerator, 8 to 14 hours.

2. Stage

Rinse the rice under lukewarm water 2 times. Place rice in a pot and cover with enough cold water to reach 1 1/4 to 1 1/2 inches above rice; soak for 1 hour.

3. Stage

Melt unsalted butter in a large skillet over low heat; cook and stir onions until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.

4. Stage

Mix marinated goat meat mixture and potatoes into onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour 1 1/2 cups cold water (or enough to cover) over goat meat mixture and cook until meat is tender, 30 to 40 minutes. Increase heat to medium and cook, stirring frequently, until oil separates from the mixture, about 5 minutes. Decrease heat to low and keep warm.

5. Stage

Preheat oven to 275 degrees F (135 degrees C).

6. Stage

Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice and add to boiling water; cook for 10 minutes. Remove from heat and carefully drain water.

7. Stage

Spoon 1/2 the rice into the bottom of a large baking dish; top with 1/2 the goat meat mixture. Arrange 1/2 the bay leaves over goat meat mixture. Repeat layering with remaining rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.

8. Stage

Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.