GOAT BIRYANI RECIPES

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SHYAM'S GOAT BIRYANI RECIPE | ALLRECIPES



Shyam's Goat Biryani Recipe | Allrecipes image

This is an excellent homemade biryani recipe!

Provided by Matthew Herrold

Categories     World Cuisine    Asian    Indian

Total Time 11 hours 10 minutes

Prep Time 15 minutes

Cook Time 1 hours 55 minutes

Yield 12 servings

Number Of Ingredients 22

1?½ pounds goat meat
1?¼ cups plain Greek yogurt, stirred
6 pitted prunes, or more to taste
3?½ tablespoons diced fresh ginger
1?¼ tablespoons garlic paste
1?½ teaspoons salt, or to taste
1?½ teaspoons ground cumin
1?½ teaspoons ground black pepper
1 teaspoon turmeric powder
½ teaspoon ground red chile pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1?¼ pounds basmati rice
1?½ cups unsalted butter
6 onions, thinly sliced
4 ripe tomatoes, cut into 1/4-inch cubes
4 potatoes, peeled and quartered
1?½ cups cold water, or more as needed
12 cups water
3 tablespoons salt
1 tablespoon butter
4 bay leaves, or more to taste

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 275 degrees F (135 degrees C).
  • 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.
  • 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.
  • Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.

Nutrition Facts : Calories 583.8 calories, CarbohydrateContent 66.5 g, CholesterolContent 94.8 mg, FatContent 28.1 g, FiberContent 4.8 g, ProteinContent 18 g, SaturatedFatContent 16.8 g, SodiumContent 2162 mg, SugarContent 9.3 g

GOAT BIRYANI RECIPE | CLEO TV



Goat Biryani Recipe | CLEO TV image

[caption id="attachment_512654" align="alignnone" width="1024"] Source: Just Eats with Chef JJ / CLEO TV[/caption] This simple one pot rice dish brings the flavor from India to the comfort of your home. [theplatform account="L9TCEC" media="bw2pVj02Eib3" player="t5o6PIxok0Rt"]

Provided by jlwhitecw

Yield PT

Number Of Ingredients 15

2 pounds bone-in goat meat (for stewing)
1 teaspoon garam masala
2 teaspoons turmeric
1 teaspoon coriander
Pinch saffron
Grapeseed oil
3-star mince
2 cinnamon sticks
1 shallot, thinly sliced
1 tablespoon finely chopped ginger
2 cups chicken stock
½ cup yogurt
¾ cup tomato, medium dice
1 lemon
1 cup basmati rice

Steps:

  • In a large bowl, mix the goat meat with salt, allspice, turmeric, coriander, saffron, salt, and oil. Heat a large dutch oven over medium-high heat with oil. Add the goat meat and render the pieces until they start to brown on the outside. Add the star anise, cinnamon sticks, shallots, and stir to combine into the seasoned meat. Add the ginger, chicken stock, and yogurt, some more salt, and mix to evenly combine. As the mixture comes up to a simmer, add in the tomatoes and juice from half a lemon. Place a lid on top of the pot and cook until the meat is tender, about 2- 2 ½ hours. Check for seasoning. In the last 30 minutes, add the rice. Make sure there are at least 1 ¾ cups of liquid in the pot (add more chicken stock if needed) and cook until tender the rice is tender.

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