Goat Biryani Recipe
Make Goat Biryani Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Meat
Rice & Soak
Biryani Base (Onions, Aromatics & Herbs)
Spice Mix & Tempering
Liquids & Finishing
Method
Marinade & Meat
- 1
Marinate the goat
In a large bowl combine goat pieces with yogurt, ginger paste, garlic paste, red chili powder, turmeric, ground coriander, garam masala, salt, lemon juice and slit green chilies. Mix thoroughly so every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum tenderness and flavor.
- 2
Brown and pressure-cook (or simmer) the meat
Heat 2 tablespoons oil in a heavy-bottomed pot over medium-high heat. Add marinated goat in batches and brown on all sides (2–3 minutes per side) to develop color. Remove browned pieces and set aside. Reduce heat to medium and proceed to make the biryani base in the same pot to capture fond.
- 3
Cook the marinated goat
After preparing the base (see next section), return browned goat to the pot, add 1.5 cups water or stock, bring to a simmer, cover and cook until fork-tender (in a pressure cooker: 2–3 whistles then natural release; stovetop: 45–60 minutes depending on meat). The meat should be nearly cooked but with some sauce remaining (not overly dry). Adjust salt if needed.
Rice & Soak
- 4
Soak rice
Rinse basmati rice under cold water until the water runs clear. Soak the rice in 3 cups of water for 30 minutes, then drain well.
- 5
Par-cook rice
Bring a large pot of water to a rolling boil, add the 1.5 tbsp salt and whole spices (2 bay leaves, 1–2" cinnamon stick, 4 green cardamom pods, 4 cloves, 8–10 black peppercorns). Add soaked, drained rice and cook uncovered until rice is about 70% done (grain should still have a slight bite) — about 5–6 minutes depending on rice age. Drain the rice in a colander and spread briefly to stop cooking.
Biryani Base (Onions, Aromatics & Herbs)
- 6
Fry the onions
Heat vegetable oil and 1 tbsp ghee in the pot used for the goat over medium heat. Add thinly sliced onions and fry, stirring often, until deep golden brown and caramelized in patches (about 20–25 minutes). Remove two-thirds of the fried onions and reserve as garnish (set aside as birista). Leave remaining onions in the pot for the base.
- 7
Build the base
To the remaining onions in the pot add chopped tomatoes and cook until they break down and lose rawness (6–8 minutes). Add 1 tsp biryani masala (or half of the 2 tsp), green chili paste (if using) and chopped cilantro and mint (reserve a little for layering). Cook for 2–3 minutes to combine flavors. If pan is dry, add 1–2 tbsp water to loosen and scrape up browned bits from earlier when you browned the meat.
- 8
Combine meat with base
Add the browned goat pieces and any accumulated juices back into the pot with the base. Stir gently to combine so the meat is coated with the onion-tomato mixture. Simmer uncovered 5–8 minutes to let flavors marry and to reduce excess liquid — you want a fairly saucy but not watery meat layer before layering rice.
Spice Mix & Tempering
- 9
Prepare saffron milk
Lightly crush saffron threads between your fingers and steep them in 3 tbsp warm milk for 10 minutes to bloom color and aroma.
- 10
Layering the biryani
Reduce heat to low. Spread half of the par-cooked rice evenly over the meat layer. Sprinkle half of the reserved fried onions, half of the chopped cilantro and mint, and 1 tsp biryani masala. Then spread the remaining rice to form the top layer. Drizzle the saffron milk evenly over the rice, dot remaining 2 tbsp ghee over the top, sprinkle remaining fried onions, herbs and the remaining 1 tsp biryani masala. Add 1 tsp rose water or kewra if using. Lightly press down with the back of a spoon; do not compact tightly.
Liquids & Finishing
- 11
Dum (steam) cook the biryani
Seal the pot with a tight-fitting lid. For an extra-tight seal, smear a little dough or use foil around the lid. Cook on very low heat for 25–30 minutes (use a heat diffuser/tawa under the pot if possible to prevent direct high heat). This gentle steam ('dum') finishes cooking the rice and infuses flavors.
- 12
Rest and serve
Turn off heat and let the biryani rest sealed for 10 minutes. Remove lid, gently fluff the rice from the edges inward with a fork to reveal the meat layers. Serve hot with lime wedges, raita, and the birista (fried onion garnish).