​Goat/Mutton Biryani

by Nisha Jeelani

Goat/Mutton Biryani

Prep Time : 30 minutes

Cook time : 2 hours

Serve : 5

Level Of Cooking : Moderate

Taste : Medium

Author: Charishma Ramchanda


o 1 pound goat meat

o 600 g basmati rice, washed, drained and soaked for one hour before cooking

o 2 potatoes

o 3 onions, thinly sliced and fried crisp

o 3 tomatoes, peeled and chopped

o 1 1⁄2 tablespoons garlic paste

o 1 1⁄2 tablespoons ginger paste

o 1⁄2 cup fresh yogurt

o salt

o 1⁄4 cup oil or 1⁄4 cup ghee

o 3 -4 pieces cinnamon

o 3 -4 cloves

o 8 -10 black peppercorns

o 2 green cardamoms

o 2 bay leaves

o 2 green chilies, slit

o 1 tablespoon red chili powder

o 1⁄4 teaspoon turmeric powder

o 3 -5 saffron strands, dissolved in a ¼ cup warm milk

o 3 -5 leaves of fresh mint

o 3 -5 leaves fresh coriander


Step 1

First cut potatoes into quarters. Apply salt to them. Deep fry.

Steps 2

Pour oil/ghee in a large heavy bottom pot.. Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms Fry the onions until pink in color and crisp. Remove 2 tablespoons of fried onions and keep aside.

Step 3

Add ginger-garlic paste. Fry for 3 minutes. Add in the washed goat pieces. Sauté until the meat gives out its own juices.

Step 4

Add the slit green chilies. Add turmeric, salt, chilli powder. Mix well. Sauté for 5 minutes, stirring continuously.

Step 5

Mix in fresh yogurt. Simmer until the goat pieces are cooked. Continue to cook until the oil separates from the meat.

Step 6

Add finely chopped coriander and mint leaves.

Step 7

In a separate pot, parboil rice until the grains are half cooked. Strain the rice.

Step 8

Sprinkle the rice over the goat curry. Add fried potatoes.

Step 9

Sprinkle saffron milk over this. Sprinkle the crisp fried onions on top.

Step 10

Cover the pot with a tight fitting lid. Steam should not be able to escape.Cook on low flame for 20 minutes.

Step 11

Serve with plain chilled yogurt or raita



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