Shyam's Goat Biryani

This goat biryani recipe includes goat marinated in a yogurt sauce seasoned with ginger, garlic, cumin, turmeric, ground chile pepper, cinnamon, and cloves.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 10 mins
• Calories: 584 Calories

Ingredients

• 1 tablespoon butter
• 12 cups water
• 6 onions, thinly sliced
• 3 tablespoons salt
• 4 potatoes, peeled and quartered
• 1 teaspoon turmeric powder
• 6 pitted prunes, or more to taste
• 4 ripe tomatoes, cut into 1/4-inch cubes
• 4 bay leaves, or more to taste
• 0.25 teaspoon ground cinnamon
• 1.5 teaspoons salt, or to taste
• 0.25 teaspoon ground cloves
• 1.5 teaspoons ground black pepper
• 1.5 cups unsalted butter
• 1.5 teaspoons ground cumin
• 0.5 teaspoon ground red chile pepper
• 1.5 pounds goat meat
• 1.25 cups plain Greek yogurt, stirred
• 3.5 tablespoons diced fresh ginger
• 1.25 tablespoons garlic paste
• 1.25 pounds basmati rice
• 1.5 cups cold water, or more as needed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Rinse rice under lukewarm water 2 times, then place in a pot. Cover with enough cold water to reach 1 1/4 to 1 1/2 inches above rice; soak for 1 hour.

Step 5

Melt 1 1/2 cups butter in a large skillet over low heat. Add onions; cook and stir until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.

Step 6

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

Step 7

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; add to boiling water and cook for 10 minutes. Remove from heat; carefully drain water.

Step 8

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