Recipes Cuisine Asian Indian Shyam's Goat Biryani 4.5 (2) 2 Reviews 2 Photos This is an excellent homemade goat biryani recipe! Submitted by Matthew Herrold Updated on September 5, 2024 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 1 hr 55 mins Additional Time: 8 hrs Total Time: 10 hrs 10 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 ½ pounds goat meat 1 ¼ cups plain Greek yogurt, stirred 6 pitted prunes, or more to taste 3 ½ tablespoons diced fresh ginger 1 ¼ tablespoons garlic paste 1 ½ teaspoons salt, or to taste 1 ½ teaspoons ground cumin 1 ½ teaspoons ground black pepper 1 teaspoon turmeric powder ½ teaspoon ground red chile pepper ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves 1 ¼ pounds basmati rice 1 ½ cups unsalted butter 6 onions, thinly sliced 4 ripe tomatoes, cut into 1/4-inch cubes 4 potatoes, peeled and quartered 1 ½ cups cold water, or more as needed 12 cups water 3 tablespoons salt 1 tablespoon unsalted butter 4 bay leaves, or more to taste Directions Combine goat meat, yogurt, prunes, ginger, garlic paste, 1 1/2 teaspoons salt, cumin, black pepper, turmeric, ground chile pepper, cinnamon, and cloves in a bowl. Cover bowl with plastic wrap; marinate in the refrigerator, 8 to 14 hours. Rinse rice under lukewarm water 2 times, then place in a pot. Cover with enough cold water to reach 1 1/4 to 1 1/2 inches above rice; soak for 1 hour. Melt 1 1/2 cups butter in a large skillet over low heat. Add onions; cook and stir until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes. Add goat meat mixture and potatoes to onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour in 1 1/2 cups cold water (or 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 degrees F (135 degrees C). Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice; add to boiling water and cook for 10 minutes. Remove from heat; carefully drain water. Spoon 1/2 rice into the bottom of a large baking dish; top with 1/2 goat meat mixture. Arrange 2 bay leaves on goat meat mixture. Repeat layering with remaining rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil. Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes. Nutrition: The nutrition data for this recipe includes the full amount of the salt used in boiling the rice. The actual amount of salt consumed will vary. I Made It Print Nutrition Facts (per serving) 584 Calories 28g Fat 67g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 584 % Daily Value * Total Fat 28g 36% Saturated Fat 17g 84% Cholesterol 95mg 32% Sodium 2162mg 94% Total Carbohydrate 67g 24% Dietary Fiber 5g 17% Total Sugars 9g Protein 18g 36% Vitamin C 28mg 31% Calcium 72mg 6% Iron 3mg 16% Potassium 767mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.