Whenever I think it is a special day, I make Briyani. Something about its taste that makes it so special. It is a sizzling recipe. Of course there are many ways to do it.
Below is my own version of goat Briyani, it takes some time to do but the taste is worth a while. If your familiar with paella then Briyani is super easy. I learnt this recipe from my Mom yet I have tweaked it so much… I am waiting to make it for my Mom and get her comments… I am telling you, she is a very tough critic.
1 lb of goat with bone ( small cubes )
1 cup of basmati rice ( I used 250 ml cup)
1 teaspoon of chili powder
1½ teaspoon of salt
½ teaspoon of tumeric
1 teaspoon of garam masala
1 teaspoon of sindhi briyani masala (optional)
2 bay leaves
2 onions sliced
1 tablespoon of ginger-garlic paste
5 green chilies, slit in two
1 tablespoon of yogurt
½ tomato finely chopped
Salt to taste
Wash goat thoroughly. Try to get fresh goat if possible.
Marinate goat with chili powder, half teaspoon salt, turmeric and a teaspoon of yogurt. Marinate it for about half an hour, then slow cooker it for about 20 mins or until cooked.
Heat oil in a heavy bottomed stock pot ( I used Cuisinart Anodized stock pot). Add sliced onions, bay leaves, cloves and cardamon. Saute it until onion caramelizes completely.
Now add the ginger-garlic paste and 5 sliced green chilies. Saute it for about 6 mins.
Note: You can add or reduce chilies as per your spice level. For the ginger-garlic paste, make a puree of ginger and garlic in equal quantity or just buy in any Indian store. I always make ginger-garlic paste and store in an air tight container and refrigerate it.
Dry roast the rice in a pan for about 3 mins, make sure to stir continuously.
Now add the tomato, saute it well.
Lets spice it up some more, add garam and sindhi masala. Saute it for about 2 mins and then add the goat. Saute it for about 5 mins.
Ingredients for garam masala, just dry roast the below ingredients and grind them finely in a mixer. Of course you can buy in store. Store in an air tight container and use it for other recipes too.
4 tablespoon of coriander seeds
1 tablespoon of cumin seeds
1 tablespoon of black peppercorns
1 ½ teaspoon of black cumin seeds (shahjeera)
1 ½ teaspoon of dry ginger
¾ teaspoon of black cardamom (3-4 large pods approx)
¾ teaspoon of cloves
¾ teaspoon of cinnamon (2 X 1” pieces)
¾ teaspoon of crushed bay leaves
Add the rice and chopped mint, stir well. Now add 1½ cup of water. Cover it with aluminum foil and place a heavy griddle or pizza stone over the stock pot. Slow down the flame to medium. Let it cook for about 10 mins. This method of cooking is called as ‘Dhum’.
I sprinkled a pinch of kesari powder over the briyani. Kesari powder is almost like food coloring that we use for baked goods. It is completely optional. Serve it hot with raita.
Finely chopped onion and add it to a cup of plain yogurt. Season it with salt.
Trust me guys, my recipe for briyani is real yum one 🙂 🙂 This recipe is very very close to my heart, So please leave a comment below after trying it.