Biryani With Goat Meat
Total: 2 hrs 30 mins
Prep: 30 mins
Cook: 2 hrs
Yield: 6 to 8 servings
Biryani is a pleasure to behold and eat. Fragrant long-grained rice is layered with meat or veggies that have been cooked in a combination of spices. An extraordinary one-dish meal that is scrumptious served with yogurt raita and kachumber salad.
This biryani recipe aspects goat meat however can also be made with chicken, mutton, or mixed vegetables. Follow the identical directions for hen or mutton if you pick out to use them instead.
Biryani is made in a large vessel referred to as a handi (basically a deep pot with a nicely fitting lid). The latter phase of the cooking technique involves inserting the biryani beneath “dum” or pressure. You can do this via sealing the dish (see how below) and inserting it beneath the hood of your preheated barbecue or in the oven and leaving it there for about 20 minutes.
Ingredients:
2 1/4 lbs./1 kg goat meat (use leg and get the butcher to cut it into bite-sized chunks)
2 tbsp. garlic paste
2 tbsp. ginger paste
6 tbsp. sunflower, canola, or vegetable oil (divided)
2 large red onions (chopped fine)
30 to forty curry leaves
Optional: 2 inexperienced chilies
2 tbsp. coriander powder
1 tbsp. cumin powder
1/2 tsp. turmeric powder
1 tbsp. garam masala
Salt to taste
2 cups hot water (divided)
1 3/4 oz./50 g ball of tamarind
3 cups/700 g basmati rice
Garnish: 2 massive onions (sliced thin)
Optional: 2 drops orange meals coloring (to make the biryani look very pretty)
Optional: 2 drops inexperienced food coloring
Steps to Make It:
Gather the ingredients.
Put the goat meat with the garlic and ginger pastes in a large bowl and mix properly to coat the meat with the pastes. Set aside for 20 minutes.
While the meat is marinating, warmness 3 tablespoons cooking oil in a large, deep pot or pan over medium heat. Add the finely chopped onions and fry till translucent.
Add the curry leaves and green chilies, if using, and fry for 1 minute.
Add the powdered spices (coriander, cumin, turmeric, and garam masala) and salt to style and mix properly and cook for 2 to 3 minutes. Stir often to prevent burning.
Add the marinated meat. Stir well and often and cook till the meat is browned.
Add 1 1/2 cups of hot water, stir, cover, and simmer till meat is tender. Keep checking at this stage as you do now not desire the meat overcooked and soft.
While the meat is cooking, make the tamarind puree. Put the tamarind in a plastic or glass bowl and pour 1/2 cup of hot water over it. Allow the combination to stand for 5 to 10 minutes. Strain the tamarind and water mixture through a sieve (do not use a very best sieve) into a bowl to get tamarind puree. Add this to the curry when you feel the meat is nearly done. Stir well. Once the meat is cooked, set it aside and prepare the rice.
Put the rice in a colander and wash below strolling water till the water runs clear. Place in a large, deep cooking pot (preferably one with handles).
Add sufficient water to absolutely cover the rice, typically at least four inches over the surface of the rice. Add 1 teaspoon of salt (or to taste). Bring the rice to a boil. Cook till almost done. (To determine when it has reached that stage, get rid of a few grains from the pot and press between your thumb and forefinger. The rice ought to in most cases mash however will have a firm, whitish core.) Turn off the heat and pressure via a colander and set aside.
Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions till caramelized and golden brown. Drain and set apart on paper towels for later use.
If you are the usage of the food coloring, divide the rice into three equal parts and put into separate dishes. Add the orange meals coloring to one portion of the rice and the green meals coloring to every other component of the rice. Leave the 1/3 component white. With every portion, combine the rice until all the grains are properly colored. Set apart for 10 minutes and then combine all 3 parts of rice collectively in a bowl.
Preheat the oven or grill to 350 F/180 C and grease a deep dish or pot (which has a well-fitting cover).
Evenly layer the cooked rice and the meat (with its gravy) in the dish to shape at least two sets of layers (rice-meat-rice-meat-rice). Garnish with the caramelized onions. Cover the dish tightly. If your dish does now not have a cowl use two layers of aluminum foil (shiny side of each layers facing down towards the rice) and secure onto a dish with baking string. If you are the use of a handi (a deep pot with a properly fitting lid) which has a flat rim, you can seal it through making a association dough with flour and water and urgent this over the joint of the handi’s rim and cover.
Place the dish in the oven or grill and cook dinner for 20 minutes.
Turn off the oven or barbecue and let the dish take a seat in the oven or barbecue till you are equipped to eat. It’s vital that you solely open when you are equipped to serve. The way to serve biryani is to gently dig in with a spoon so you get via the layers.
Serve and enjoy!
