Ingredients
- goat shoulder 500.0 g
- plain yogurt 200.0 g
- ground ginger 1.0 tsp
- garlic 15.0 g
- Chili Powder 2.0 tsp
- ground turmeric 1.0 tsp
- ground cumin 1.0 tsp
- ground coriander 1.0 tsp
- salted butter 10.0 g
- cilantro 10.0 g
- mint 10.0 g
- white rice 400.0 g
- Water 1500.0 ml
- cinnamon sticks 2.0 units
- cardamom pods (green) 4.0 units
- cloves 4.0 units
- onion 300.0 g
- ghee (clarified butter) 60.0 g
- whole milk 40.0 ml
- Saffron threads 0.5 g
Cooking Instructions
Wash the goat shoulder and cut into 3cm cubes, then pat dry with paper towels.
SAFETY: Wash hands and all utensils thoroughly after handling raw meat.
In a large bowl, whisk yogurt with ground ginger, minced garlic, chili powder, turmeric, cumin, coriander, and salt.
Add meat to the yogurt mixture, coating every piece, and marinate in the refrigerator for at least 1 hour.
Place the marinated meat in a single layer at the bottom of a heavy-bottomed pot (Handi).
Layer the parboiled rice, caramelized onions, chopped cilantro, mint, and saffron infusion over the meat. Seal the pot with foil or a tight lid.
Cook on high for 5 minutes, then reduce to 120C and steam (Dum) for 40 minutes until the meat is tender.
Let the biryani rest for 10 minutes before gently mixing the layers and serving.
Rinse basmati rice under cold water until the water runs clear, then soak for 30 minutes.
Bring 1500ml water to a boil with cinnamon sticks, cardamom pods, and cloves.
Add the soaked rice to the boiling water and cook for 5-7 minutes until it is 70 percent done.
Drain the rice immediately through a colander and set aside for layering.
Peel and thinly slice the onions into uniform rings.
Heat ghee in a skillet over medium-high heat.
Fry onions, stirring constantly, until they turn a deep golden brown and become crispy.
Remove onions from the ghee and drain on paper towels to maintain crispness.
Warm 40ml of whole milk in a small bowl until just steaming.
Crush saffron threads slightly and stir into the warm milk, letting it steep for 15 minutes.