Biryani with Marinated Goat and Prunes

Name: Biryani with Marinated Goat and Prunes
Total time: 290 min
Yield: 6 servings
Ingredients: 1.5 lbs goat meat; 1.25 cups Greek yogurt; 6 pitted prunes; 3.5 tbsp diced fresh ginger; 1.25 tbsp garlic paste; 1.5 tsp salt; 1.5 tsp ground cumin; 1.5 tsp ground black pepper; 1 tsp turmeric powder; 0.5 tsp ground red chile pepper; 0.25 tsp ground cinnamon; 0.25 tsp ground cloves; 1.25 lbs basmati rice; 1.5 cups unsalted butter; 6 onions, thinly sliced; 4 ripe tomatoes, diced; 4 potatoes, peeled and quartered; 1.5 cups cold water; 12 cups water; 3 tbsp salt; 1 tbsp butter; 4 bay leaves

Experience a flavorful twist on biryani with tender goat meat marinated in yogurt, enriched by prunes and an array of aromatic spices.

Recipe Info

Prep Time

290 min

Difficulty

Easy

Servings

6 servings

Nutrition

calories584kcal

carbohydrates67g

fat28g

fiber5g

protein18g

sodium2162mg

sugar9g

Dinner Indian

Ingredients

1.5 lbs goat meat

1.25 cups Greek yogurt

6 pitted prunes

3.5 tbsp diced fresh ginger

1.25 tbsp garlic paste

1.5 tsp salt

1.5 tsp ground cumin

1.5 tsp ground black pepper

1 tsp turmeric powder

0.5 tsp ground red chile pepper

0.25 tsp ground cinnamon

0.25 tsp ground cloves

1.25 lbs basmati rice

1.5 cups unsalted butter

6 onions, thinly sliced

4 ripe tomatoes, diced

4 potatoes, peeled and quartered

1.5 cups cold water

12 cups water

3 tbsp salt

1 tbsp butter

4 bay leaves

Directions

In a bowl, combine goat meat, yogurt, prunes, ginger, garlic paste, salt, cumin, black pepper, turmeric, red chile pepper, cinnamon, and cloves. Cover with plastic wrap; marinate in the fridge for 8 to 14 hours.

Rinse rice under lukewarm water twice; place it in a pot. Add enough cold water to reach 1.25 to 1.5 inches above rice and soak for 1 hour.

In a large skillet, melt 1.5 cups butter over low heat. Add onions; cook until translucent and golden, about 10 minutes. Add tomatoes; cook until oil separates, about 5 to 10 minutes more.

Add goat meat mixture and potatoes to the skillet; cook until the meat is browned and cooked through, 20 to 30 minutes. Pour in cold water (enough to cover) goat meat mixture; cook until meat is tender, 30 to 40 minutes. Increase heat to medium; cook, stirring frequently, until oil separates from mixture, about 5 minutes. Decrease heat to low and keep warm.

Preheat the oven to 275°F (135°C).

In a large pot, bring 12 cups water, salt, and butter to a boil for 3 to 4 minutes. Drain rice; add it to the boiling water and cook for 10 minutes. Remove from heat; carefully drain water.

Layer half of the cooked rice in the bottom of a large baking dish. Top with half of the goat meat mixture and 2 bay leaves. Repeat layering with remaining rice, goat meat mixture, and 2 more bay leaves. Cover the dish with aluminum foil.

Bake in the preheated oven until the rice is fully cooked, 30 to 40 minutes.