Biryani is a special rice dish that dominates kitchens throughout India, South Asia and the Middle East. It is made with many different spices and may contain meat or vegetables. Commonly used meats include Mutton (which usually refers to goat or lamb meat) and chicken. Sometimes fish and camel as well.
Biryani is believed to have been brought into India by Muslims from the North West of the subcontinent. In the olden days, biryani used to be cooked over firewood in heavy vessels with burning cinders placed over the top. These days, we primarily use pressure cookers to make biryani. Here’s how to make goat biryani.
- 500g of goat meat. You can also use beef, chicken, fish or camel meat.
- 1 small green pawpaw.
- 8 cloves.
- 10 cardamom.
- 6 sticks of cinnamon.
- 2 tsp garlic, crushed.
- 2 tbsp cumin seeds.
- 8 peppercorns.
- 1 bunch of dhania, chopped.
- 1 tsp ginger, crushed.
- 2 tsp chilli powder.
- 1 tbsp paprika.
- 250ml sour milk (maziwa lala).
- 250g tomatoes, chopped.
- 3 tbsp tomato purée.
- Salt to taste.
- 250g onions, thinly sliced.
- 1 tbsp turmeric Vegetable oil for shallow frying.
- 500g rice.
- Grate the pawpaw and cut the meat into pieces. Set aside.
- Pound the cloves, cardamom, cinnamon, garlic, cumin, dhania, ginger, peppercorns and chilli together.
- Mix these spices with goat meat, pawpaw, Lala (sour milk), tomatoes, paprika, tomato purée and salt.
- Marinate for a few hours.
- Heat the oil and fry the onions until they are brown and crisp.
- Remove them from the oil and set them aside.
- In the same pot, fry the goat meat mixture, simmering it until it is done.
- In the meantime, cook the rice as usual.
- Place the meat mixture in an ovenproof dish and spread the fried onions over the meat.
- Place the rice over the onion and goat meat and spread evenly.
- Sprinkle some water into the dish and place in an oven at 200 degrees centigrade for 10 minutes.