Prep Time : 30 minutes
Cook time : 2 hours
Serve : 5
Level Of Cooking : Moderate
Taste : Medium
Author: Charishma Ramchanda
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 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
First cut potatoes into quarters. Apply salt to them. Deep fry.
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.
Add ginger-garlic paste. Fry for 3 minutes. Add in the washed goat pieces. Sauté until the meat gives out its own juices.
Add the slit green chilies. Add turmeric, salt, chilli powder. Mix well. Sauté for 5 minutes, stirring continuously.
Mix in fresh yogurt. Simmer until the goat pieces are cooked. Continue to cook until the oil separates from the meat.
Add finely chopped coriander and mint leaves.
In a separate pot, parboil rice until the grains are half cooked. Strain the rice.
Sprinkle the rice over the goat curry. Add fried potatoes.
Sprinkle saffron milk over this. Sprinkle the crisp fried onions on top.
Cover the pot with a tight fitting lid. Steam should not be able to escape.Cook on low flame for 20 minutes.
Serve with plain chilled yogurt or raita
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