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Shyam's Goat Biryani
Shyam's Goat Biryani
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Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
670 minutes
Tender goat meat marinated in spiced yogurt, layered with fragrant buttery rice for a delicious Indian biryani.
Ingredients:
  • 1.5 pounds goat meat
  • 1.25 cups plain Greek yogurt, stirred
  • 6 pitted prunes, or more to taste
  • 3.5 tablespoons diced fresh ginger
  • 1.25 tablespoons garlic paste
  • 1.5 teaspoons salt, or to taste
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground black pepper
  • 1 teaspoon turmeric powder
  • 0.5 teaspoon ground red chile pepper
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 1.25 pounds basmati rice
  • 1.5 cups unsalted butter
  • 6 onions, thinly sliced
  • 4 ripe tomatoes, cut into 1/4-inch cubes
  • 4 potatoes, peeled and quartered
  • 1.5 cups cold water, or more as needed
  • 12 cups water
  • 3 tablespoons salt
  • 4 bay leaves, or more to taste
Instructions:
  • Combine goat meat, yogurt, prunes, ginger, garlic paste, salt, cumin, black pepper, turmeric, red chile pepper, cinnamon, and cloves in a bowl. Cover with plastic wrap and refrigerate to marinate for 8 to 14 hours.
  • Give the rice a quick rinse under lukewarm water twice. Place the rice in a pot and cover it with enough cold water, about 1 1/4 to 1 1/2 inches above the rice; let it soak for 1 hour.
  • In a large skillet, melt unsalted butter over low heat. Sauté onions until translucent and golden, about 10 minutes. Stir in tomatoes and cook until oil separates and rises to the surface, 5 to 10 minutes.
  • Combine marinated goat meat and potatoes with the onion mixture, cook until the meat is browned and fully cooked, for about 20 to 30 minutes. Add 1 1/2 cups of cold water (or enough to cover the mixture) and simmer until the meat is tender, around 30 to 40 minutes. Increase heat to medium, stir occasionally until oil separates from the mixture, approximately 5 minutes. Reduce heat to low to keep warm.
  • Preheat your oven to 275°F (135°C).
  • In a large pot, boil 12 cups of water with 3 tablespoons of salt and 1 tablespoon of butter for 3 to 4 minutes. Add rice to the boiling water and cook for 10 minutes. Drain the water carefully before serving.
  • Spread half of the rice evenly on the bottom of a large baking dish. Layer half of the goat meat mixture on top of the rice. Place half of the bay leaves over the goat meat. Repeat the layers with the remaining rice, goat meat mixture, and bay leaves. Cover the dish with aluminum foil.
  • Cook the rice in the warm oven until perfectly tender, for 30 to 40 minutes.

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