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Biryani with Kashmiri goat

Number: 4 to 6 people

Complexity: easy

Working time: more than 1 hour

Total preparation: about 3 hours

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    ​Ingredients

    800 gr          goat meat with bone, in pieces

    2               onions

    4 cloves        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

    to taste        salt

    1/4 bunch       fresh coriander

    7 tbsp          Greek yogurt (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

    1 tsp           caraway or cumin seeds

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    Extra as a dish when making Biriani

    100 ml          milk

    1 tsp           saffron threads

    200 g           (basmati) rice

    handful         cashew nuts

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    Other supplies

    Large pan for stewing, mortar, oven dish.

    Just this:

    This really is a fantastic dish. We have taken the basis from the Bible of the Indian Cuisine, page 179, but adapted it to a Biryani. We have adjusted the quantities slightly in the recipe and added some.

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    Preparation:

    • Cut the chili peppers lengthwise and then widthwise so that they become narrow strips.

    • Crush the cardamom pods in the mortar, remove the skins.

    • Add the cloves and peppercorns to the cardamom seeds and grind finely in the mortar.

    • Cut the onion into half rings.

    • Slice the garlic.

    • Heat the oil in the casserole on medium-high "fire".

    • Fry the onion and garlic in the oil until translucent.

    • Add the chosen spices for a few minutes to release the flavor.

    • Add the chili peppers, caraway/cumin seeds and asafoetida and stir well.

    • Fry this for a few minutes but do not let it burn!

    • Turn the "fire" higher.

    • Add the goat meat and fry for 5 to 10 minutes until brown all around.

    • Add 350 ml (preferably warm/hot) water and bring to the boil.

    • Let it boil for about 5 minutes.

    • Put on low "fire".

    • Put the yoghurt in a bowl

    • Add the flour and 3 tbsp water and stir together.

    • Add the Kashmiri chili, fennel, ginger, cumin, coriander powder together with

    • the meat masala with some salt.

    • Stir well.

    • Mix the yoghurt mixture in the pan with goat meat and stir well.

    • The meat must be submerged in liquid, top up with water if necessary.

    • Bring to the boil and let it stew until done, turning occasionally.

    • ​

    note:
    The recipe indicates that it should be done in 40 minutes, we did not manage that in 1 hour either.
    We made it a second time then it was done in 1 hour but in a pressure/steam oven at 120 degrees.
    So try it out, it also depends on the meat and age of the goat!

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    • Cook the rice until 3/4 done (it will go in the oven later and should not become porridge)

    • Heat the milk and add the saffron threads.

    • When the rice has been drained, pour the saffron yellow milk over the rice and stir.

    • Preheat the convection oven to 180 degrees.

    • Put the goat curry in a large oven dish, but leave room for the rice.

    • Divide the rice over the goat curry.

    • Press firmly.

    • Cover the oven dish with aluminum foil.

    • Place the whole thing in the oven and bake for 45 minutes.

    • Serve Kashmiri Goat Biryani:

    • Chop cashew ears coarsely

    • Remove some whole leaves from the bunch of coriander, chop the rest finely.

    • Sprinkle the cashew nuts and coriander over the dish with some flair.

     


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    KPK/29dec23

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