Difficulty: Easy, Cook Time: 1 Hour 45 Minutes, Core Ingredient: Rice, Servings: 4-6, Calories: 574
Description: A magnificent creation of layers of soft fluffy rice topped with spicy goat stew, aromatic and flavorful herbs, spices, fresh chilies and tomatoes all decorated with caramelized sweet onion and roasted nuts.
1 Â˝ cup Vegetable oil
3 medium Onions, finely sliced
1 kg boneless Goat meat, cut into large cubes
3 tbsp. grated Ginger
1 tbsp. crushed Garlic
1 tbsp. Chili powder
1 tbsp. ground Coriander
2 tsp. Turmeric
2 tsp. Sweet Paprika
2 tsp. Cumin seeds
2 heaped tsp. ground Cumin
4 Cinnamon sticks
14 Green Cardamom pods
3 Brown Cardamom pods
100 grams natural Yogurt
5 Bay Leaves
1 Dried Plums
8 Peppercorns, ground
4 long Green Chilies, 3 left whole, 1 finely sliced
3 medium Potatoes
500 grams Basmati Rice, soaked for 30 minutes
1 tbsp. Saffron threads, soaked briefly in 3-4 tbsp. Milk
3 medium Tomatoes, cut into thin wedges
1 bunch Coriander, chopped
1 bunch Mint, chopped
Onion rings, fried until dark brown and caramelized
25 grams Sultanas
25 grams Slivered Almonds
25 grams Walnuts
25 grams Cashew Nuts
Heat a little vegetable oil in a large saucepan and fry the onion until golden brown. Add the goat and fry for a few minutes. Stir in the ginger and garlic, then add the yogurt, ground spices, whole spices (reserve 8 green cardamom pods for the rice), bay leaves, dried plums, salt and pepper. Add the whole chilies and 250 ml water. Cover and simmer for 45 minutes.
Meanwhile, boil the potatoes whole until tender, then drain and cut in half. Keep warm. Drain the rice and boil with the reserved cardamom. When cooked, drain and put half into a bowl. Add the saffron milk and stir until the rice is evenly yellow. Keep the plain and saffron rice warm.
Combine the tomato, coriander, mint and sliced green chili. Add one-third of the tomato mixture to the goat curry. Cover and cook for a further 5â€“10 minutes.
Spoon half of the plain rice onto a large serving platter. Top with the goat curry. Spoon over half of the saffron rice and scatter with half of the remaining tomato mixture. Scatter with the boiled potatoes, then add final layers of plain rice and saffron rice. Scatter with the fried onion. Top with the remaining tomato mixture then sprinkle over the sultanas and nuts. Serve immediately with mint yogurt raita and kachumbar salad.
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Check out the of Panna Cotta by Tahir Hameed in our kitchen.