SHYAM'S GOAT BIRYANI
This is an excellent homemade biryani recipe!
Provided by Matthew Herrold
Categories World Cuisine Recipes Asian Indian
Time 11h10m
Yield 12
Number Of Ingredients 22
Steps:
- Mix goat meat, yogurt, prunes, ginger, garlic paste, 1 1/2 teaspoons salt, cumin, black pepper, turmeric, red chile pepper, cinnamon, and cloves together in a bowl. Cover bowl with plastic wrap and marinate in the refrigerator, 8 to 14 hours.
- Rinse the rice under lukewarm water 2 times. Place rice in a pot and cover with enough cold water to reach 1 1/4 to 1 1/2 inches above rice; soak for 1 hour.
- Melt unsalted butter in a large skillet over low heat; cook and stir onions until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.
- Mix marinated goat meat mixture and potatoes into onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour 1 1/2 cups cold water (or enough to cover) over goat meat mixture and cook until meat is tender, 30 to 40 minutes. Increase heat to medium and cook, stirring frequently, until oil separates from the mixture, about 5 minutes. Decrease heat to low and keep warm.
- Preheat oven to 275 degrees F (135 degrees C).
- Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice and add to boiling water; cook for 10 minutes. Remove from heat and carefully drain water.
- Spoon 1/2 the rice into the bottom of a large baking dish; top with 1/2 the goat meat mixture. Arrange 1/2 the bay leaves over goat meat mixture. Repeat layering with remaining rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.
- Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.
Nutrition Facts : Calories 583.8 calories, Carbohydrate 66.5 g, Cholesterol 94.8 mg, Fat 28.1 g, Fiber 4.8 g, Protein 18 g, SaturatedFat 16.8 g, Sodium 2162 mg, Sugar 9.3 g
SHYAM'S GOAT BIRYANI
This is an excellent homemade biryani recipe!
Provided by Matthew Herrold
Categories Indian Recipes
Time 11h10m
Yield 12
Number Of Ingredients 22
Steps:
- Mix goat meat, yogurt, prunes, ginger, garlic paste, 1 1/2 teaspoons salt, cumin, black pepper, turmeric, red chile pepper, cinnamon, and cloves together in a bowl. Cover bowl with plastic wrap and marinate in the refrigerator, 8 to 14 hours.
- Rinse the rice under lukewarm water 2 times. Place rice in a pot and cover with enough cold water to reach 1 1/4 to 1 1/2 inches above rice; soak for 1 hour.
- Melt unsalted butter in a large skillet over low heat; cook and stir onions until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.
- Mix marinated goat meat mixture and potatoes into onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour 1 1/2 cups cold water (or enough to cover) over goat meat mixture and cook until meat is tender, 30 to 40 minutes. Increase heat to medium and cook, stirring frequently, until oil separates from the mixture, about 5 minutes. Decrease heat to low and keep warm.
- Preheat oven to 275 degrees F (135 degrees C).
- Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice and add to boiling water; cook for 10 minutes. Remove from heat and carefully drain water.
- Spoon 1/2 the rice into the bottom of a large baking dish; top with 1/2 the goat meat mixture. Arrange 1/2 the bay leaves over goat meat mixture. Repeat layering with remaining rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.
- Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.
Nutrition Facts : Calories 583.8 calories, Carbohydrate 66.5 g, Cholesterol 94.8 mg, Fat 28.1 g, Fiber 4.8 g, Protein 18 g, SaturatedFat 16.8 g, Sodium 2162 mg, Sugar 9.3 g
LAMB (OR GOAT) BIRYANI
Make and share this Lamb (Or Goat) Biryani recipe from Food.com.
Provided by evelynathens
Categories Curries
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Wash the meat and drain all the water.
- Heat oil, fry the onions till golden brown. When the onions become cool, crush or grind them. Set aside.
- Rub ginger and garlic well into the meat, then add salt, red chili powder, half the coriander, mint and green chilies, the lemon juice, the ground spices of Group A, the crushed onions and the oil in which the onions were fried. Leave to marinate for about two hours.
- Soak saffron in milk and set aside. Take a heavy-bottomed pan, put in the marinated meat with the marinade. Bring to boil, stirring occasionally. Cover and cook over medium slow heat till the meat is tender and liquids are not fully dried up.
- Wash rice.
- Boil about 8 glasses of water. Add the whole cardamoms, cloves, bay leaves and cinnamon stick to the water with a little salt and the rice. Parboil rice. Drain all the water and spread the rice in a flat dish.
- Brush the bottom of another heavy-bottomed pan liberally with ghee. Place half the parboiled rice in a layer at the bottom. Cover with the cooked meat. Cover the meat with rest of the rice.
- Sprinkle the saffron milk over the rice. Also sprinkle the remaining coriander, mint and green chilies. Dot with ghee, cover tightly and cook over slow fire till the rice is fully cooked and the fragrances blended. Serve steaming hot.
Nutrition Facts : Calories 655.9, Fat 35, SaturatedFat 10.3, Cholesterol 76.3, Sodium 67.8, Carbohydrate 61.2, Fiber 2.7, Sugar 3.9, Protein 23.9
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