This is an excellent homemade biryani recipe!

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Recipe Summary

prep:
15 mins
cook:
1 hr 55 mins
additional:
9 hrs
total:
11 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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:

The nutrition data for this recipe includes the full amount of the salt used in boiling the rice. The actual amount of salt consumed will vary.

Nutrition Facts

584 calories; protein 18g; carbohydrates 66.5g; fat 28.1g; cholesterol 94.8mg; sodium 2162mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/16/2015
It was delicious. I did do something a bit differently; instead of adding both the meat and potatoes, I just added the meat, because I was afraid that I couldn't get a good browning, which is so key. After the meat was well browned, then I added the potatoes, and continued with the recipe.. It's great for those times when you want a break from your regular meals. Thanks for a great recipe. Read More
(5)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/16/2015
It was delicious. I did do something a bit differently; instead of adding both the meat and potatoes, I just added the meat, because I was afraid that I couldn't get a good browning, which is so key. After the meat was well browned, then I added the potatoes, and continued with the recipe.. It's great for those times when you want a break from your regular meals. Thanks for a great recipe. Read More
(5)
Rating: 4 stars
05/09/2015
The recipe was easy to follow, despite seeming long when I first looked at it. My own issues with getting the rice cooked properly added an unnecessary occasional crunch, but otherwise my family loved this! I kept it very mild for my elementary-aged daughter, and served the hotter condiments on the side for my husband. It worked perfectly for both. The favors melded even better on day 2. Read More
(3)
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