Goat Biryani is an absolutely magnificent, festive dish — tender, flavorful goat layered with fragrant, spiced basmati rice, cooked together to perfection. It’s rich, aromatic, and deeply satisfying — truly one of the crown jewels of Indian cuisine!
Here’s a classic and delicious recipe for Goat Biryani:
Ingredients:
For the Goat Marinade:
- Goat meat (bone-in): 1 kg (about 2.2 lbs)
- Yogurt: 3/4 cup
- Ginger-garlic paste: 2 tablespoons
- Red chili powder: 2 teaspoons
- Turmeric powder: 1 teaspoon
- Ground coriander: 2 teaspoons
- Ground cumin: 1 teaspoon
- Garam masala: 1 teaspoon
- Salt: to taste
- Lemon juice: 2 tablespoons
For the Rice:
- Basmati rice: 2 cups, soaked for 30 minutes
- Cinnamon stick: 1 piece
- Cloves: 4
- Cardamom pods: 4
- Bay leaf: 1
- Salt: as needed
For Assembly:
- Onions: 2 large, thinly sliced
- Oil or ghee: 4 tablespoons
- Saffron strands: a pinch, soaked in 1/4 cup warm milk
- Fresh mint leaves: a handful
- Fresh cilantro (coriander): a handful, chopped
- Fried onions: for topping (optional but highly recommended)
Instructions:
1. Marinate the goat:
- Combine goat meat with yogurt, ginger-garlic paste, chili powder, turmeric, coriander, cumin, garam masala, lemon juice, and salt.
- Mix thoroughly, cover, and marinate for at least 4 hours (overnight is even better).
2. Cook the rice:
- Bring a large pot of water to a boil.
- Add whole spices (cinnamon, cloves, cardamom, bay leaf) and salt.
- Add soaked basmati rice and parboil it — the grains should be about 70% cooked (they’ll finish cooking with the goat later).
- Drain and set aside.
3. Cook the goat:
- In a heavy-bottomed pot or Dutch oven, heat oil or ghee over medium heat.
- Add sliced onions and fry until golden brown and crispy.
- Remove half the onions and set aside for layering.
- Add the marinated goat to the pot with the remaining onions.
- Cook on medium heat for about 20–25 minutes, stirring occasionally, until the meat is browned and the marinade has thickened into a rich masala.
4. Layer the biryani:
- Turn the heat to low.
- Spread the cooked goat evenly at the bottom of the pot.
- Layer the parboiled rice gently over the meat.
- Drizzle the saffron milk over the rice.
- Scatter mint leaves, chopped cilantro, and reserved fried onions over the top.
5. Dum Cooking (Steaming):
- Cover the pot with a tight-fitting lid. (Seal edges with dough if you want to trap all the steam, like traditional dum biryani!)
- Cook over very low heat for 30–40 minutes.
- Alternatively, you can bake it in the oven at 160°C (320°F) for about 30 minutes.
6. Rest and Serve:
- Turn off the heat and let the biryani rest, covered, for another 10 minutes.
- Gently fluff up the rice before serving.
- Serve hot with raita, salad, or boiled eggs.
Tips:
- Marinating the goat overnight gives a much deeper flavor and tenderizes the meat.
- Be gentle when layering rice and meat — you want distinct layers, not a mixed-up pilaf.
- Adding a few fried cashews and raisins while layering makes it extra luxurious.
This Goat Biryani is pure magic: a feast of tender meat, spiced rice, and heavenly aroma! 🍖🍚✨
Would you like a Hyderabadi Dum Biryani version too, which uses a raw marination style? 🌶️👑
