Here’s a delicious recipe for Tandoori Bakra (tandoori goat) served with rice:
Ingredients
For Tandoori Bakra:
- 1 kg goat meat (cut into pieces)
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
- Salt to taste
- Fresh coriander leaves (for garnish)
- Slices of onion and lemon (for serving)
For Rice:
- 2 cups basmati rice
- 4 cups water
- 1 bay leaf
- 2-3 whole cloves
- 2-3 green cardamom pods
- 1 stick of cinnamon
- Salt to taste
Instructions
Marinate the Meat:
- In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, vegetable oil, red chili powder, turmeric, garam masala, cumin powder, and salt.
- Add the goat meat pieces to the marinade and coat well. Cover and refrigerate for at least 4 hours, preferably overnight.
Cook the Tandoori Bakra:
- Preheat your oven to 200°C (400°F) or prepare a charcoal grill.
- Place the marinated goat pieces on a baking tray or grill.
- Bake or grill for about 30-40 minutes, turning occasionally, until the meat is cooked through and slightly charred. You can baste with some oil or leftover marinade for extra flavor.
Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak it for about 30 minutes, then drain.
- In a pot, bring the water to a boil. Add the bay leaf, cloves, cardamom, cinnamon, and salt.
- Add the soaked rice and cook until it’s 70% done. Drain the rice and remove the spices.
- Fluff the rice and cover it with a lid. Let it steam on low heat for about 10 minutes to finish cooking.
Serve:
- Serve the Tandoori Bakra hot, garnished with fresh coriander, onion, and lemon slices.
- Accompany it with the fragrant rice on the side.
Enjoy your Tandoori Bakra with rice!
