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Preparation Time : 45
Cook Time : 90
Total Time : 135
Basmati rice 1 kgs
Goat Meat 1 kgs
Hung Curd 2 cups
Onions,chopped 5 nos
White Pepper Powder 1 tbsp
Shahi Jeera Powder 1 tbsp
Garlic Paste 2 tbsp
Ginger Paste 2 tbsp
Tomato Puree 1 cups
Lemon juice 1 tbsp
Green Chili paste 1 tbsp
Milk 1 cups
whole garam masala each(cinnamon,cardamom,clove) 1 tbsp
Garam Masala Powder 2 tbsp
Mace Powder 1 tbsp
Kewra Water 1 tbsp
Ghee/Butter or as needed 1 cups
Vegetable Oil or more 2 tbsp
Dry Red Chili 2-3 nos
Bay Leaves 4 nos
Alubhokra(plum) 2-3 nos
SaffroN 1 pinch
Medium Potato,halved 4 nos
Boiled Egg(Peeles) 4 nos
Salt or as needed 1 tbsp
First marinate the goat meat with salt and hung curd. Meat need to be marinated minimum for 4 hours, overnight will do best.
Wash and soak the rice in lukewarm water. It needed 30 minutes minimum to soak in water.
Heat oil in kadai. Fry chopped onion until crispy and light brown in color. Drain to a paper towel and keep aside.
In same oil in simmer flame fry potatoes until light brown in color. Take out and drain in a paper towel.
Rub salt to boiled egg and fry in same oil a bit. Take out and keep aside.
Soak saffron in 1 tbsp of warm milk.
Soak dry plum in 1 tbsp of water.
Start boiling 10 cups of water in a big handi or pan. Add salt and 2 -3 whole garam masala(each). Drain all water from soaked rice. After water start boiling add rice and cook until 90% done. Drain all water and spread cooked rice in a muslin cloth to dry out.
Next start cooking the meat. If the meat is in refrigerator,take out minimum 30 minutes before cooking. Heat 3 tbsp of ghee in a big pan or kadai. Add dry chili,bay leaves and whole garam masala. After nice aroma start coming add ginger and garlic paste. Cook until raw smell is gone. Add tomato puree,salt,shahi jeera,white peppercorn powder,green chili paste and cook until masala separated from ghee. Add marinated goat meat pieces and mix well with masala. Cook for 5 minutes then simmer the flame and cover and cook until meat is tender and cooked about 40-45 minutes. When done ghee will be separated from meat,masala will dried up.
After meat is done layering of biryani can be started.
Take a big handi or pan. Smear ghee all over the pan. Add 4 tbsp of ghee,lemon juice bay leaves and 1/2 cup of milk. Mix well.
Next add meat pieces with dry gravy,spread evenly. Now add fried potato pieces and fried onion or berestta. Add soaked plum over it. Sprinkle garam masala and mace powder. Then cover it with rice. There will be two layers of meat and rice. End up with rice on top. Spoon ghee and 1/2 cup of milk over the rice. Place boiled egg on top.
Sprinkle saffron milk and kewra water.
Now seal the cover with aluminium foil . Place a tawa on stove top and place biryani handi on it.
First 15 minutes raise the flame in high,then simmer the flame and steam it for 50 -55 minutes. Now open the lid and give a stir. Enjoy Kolkata style goat meat biryani with chicken chap and raita.
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