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Biryani with Kashmiri goat

About the recipe

This is really a fantastic dish. We have the basis from the Bible of the Indian Kitchen, page 179, but adapted to a Biryani. In the recipe we have adjusted the quantities a bit higher and added some.

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Servings:

4 to 6 persons

Region:

Asia

Kitchen:

Indian

Working hours:

more than 1 hour

Total preparation:

3 hours

Course/dish:

Main course

M, f, v or v

Meat

Material:

Oven

Season:

-

Complexity:

Average

Ingredients and supplies

  • 800 g goat meat with bone, cut into pieces
  • 2 onions
  • 4 cloves of garlic
  • 0.5 tsp asafoetida
  • 1 tsp caraway or cumin seeds
  • 4 or 5 dried chili peppers
  • 15 black peppercorns
  • 5 cloves
  • 5 black kadamon pods
  • 5 tbsp sunflower oil
  • salt to taste
  • 1/4 bunch fresh coriander

  • 7 tbsp Greek yoghurt (10% fat)
  • 1 tbsp flour
  • 2 tsp Kashmiri chili powder
  • 4 tsp fennel powder
  • 2 tsp ginger powder
  • 2 tbsp cumin powder
  • 1 tbsp coriander powder
  • 3 tbsp meat masala
  • 0.5 tsp asafoetida
  • 1 tsp caraway or cumin seeds

Extra as a dish when Biriani is made

  • 100 ml milk
  • 1 tsp saffron threads
  • 200 gr (basmati) rice
  • handful of cashew nuts

Prep-work

Long list of actions, see order of preparation,

Preparation

Preparation:

  • Cut the chili peppers lengthwise and then crosswise to make narrow strips.
  • Crush the cardamom pods in a mortar and pestle, remove the skins.
  • Add the cloves and peppercorns to the cardamom seeds and grind finely in a mortar.
  • Cut the onion into half rings.
  • Slice the garlic.

  • Heat the oil in the casserole dish over medium-high heat.
  • Fry the onion and garlic in the oil until translucent
  • Add the chosen spices for a few minutes to release the flavor.
  • Add chili peppers, caraway/cumin seeds and asafoetida and stir well.
  • Bake this for a few minutes but don't let it burn!

  • Turn up the heat.
  • Add the goat meat and fry for 5 to 10 minutes until brown all over.
  • Add 350 ml (preferably warm/hot) water and bring to the boil.
  • Let it boil for about 5 minutes.
  • Place on low "heat".

  • Put the yogurt in a bowl
  • Add the flour and 3 tablespoons of water and stir together.
  • Add the Kashmiri chili, fennel, ginger, cumin, coriander powder together with
    add the meat masala with some salt.
  • Stir well.

  • Mix the yogurt mixture in the pan with the goat meat and stir well.
  • The meat must be submerged in liquid; add water if necessary.
  • Bring to the boil and simmer until cooked, turning occasionally.
    note:
    The recipe states that it should be cooked in 40 minutes, but we couldn't do it in 1 hour either.
    We made it a second time and it was cooked in 1 hour, but in a pressure/steam oven at 120 degrees.
    So give it a try, it also depends on the meat and age of the goat!

  • Cook the rice until 3/4 done (it will go into the oven later and should not turn into mush)
  • Heat the milk and add the saffron threads.
  • Once the rice has drained, pour the saffron yellow milk over the rice and stir.
  • Preheat the convection oven to 180 degrees.
  • Place the goat curry in a large ovenproof dish, but leave room for the rice.
  • Divide the rice over the goat curry.
  • Press firmly.
  • Cover the baking dish with aluminum foil.
  • Place the whole thing in the oven and bake for 45 minutes until cooked through.

Serving Kashmiri Goat Biryani:

  • Roughly chop cashew ears
  • Remove some whole leaves from the bunch of coriander and finely chop the rest.
  • Sprinkle the cashews and coriander over the dish with some flair.

KPK

​

29 december 2023

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