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Biryani is a pleasure to behold and eat! Fragrant long-grained rice is layered with meat or vegetables that have been cooked in a mixture of spices. An exotic one-dish meal that is delicious served with a yogurt raita and kachumber salad.
This biryani recipe features goat meat but can be made with chicken, mutton or mixed vegetables as well. Follow the same instructions for chicken or mutton if you choose to use them instead.
Biryani is made in a large vessel called a handi (basically a deep pot with a nicely fitting lid). The latter part of the cooking process involves putting the biryani under "dum" or pressure. You can do this by sealing the dish (see how below) and putting it under the hood of your preheated barbecue or in the oven and leaving it there for about 20 minutes.
What You'll Need
- 2 1/4 lbs. (1 kg.) goat meat (use leg and get the butcher to cut it into bite-sized chunks)
- 2 tbsp. garlic paste
- 2 tbsp. ginger paste
- 6 tbsp. sunflower, canola or vegetable oil (divided)
- 2 large red onions (chopped fine)
- 30 to 40 curry leaves
- 2 green chilies (optional)
- 2 tbsp. coriander powder
- 1 tbsp. cumin powder
- 1/2 tsp turmeric powder
- 1 tbsp garam masala
- Salt to taste
- 2 cups hot water (divided)
- 1 3/4 oz. (50 g.) ball of tamarind
- 3 cups (700 g.) basmati rice
- 2 large onions (sliced thin, for garnish)
- 2 drops orange food coloring (optional, but it makes the biryani look very pretty)
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