Goat Briyani

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.

Ingredients

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

3 cloves

3 cardamon

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

For Goat,

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.

Now Briyani,

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.