dinner · gluten-free
Goat (or lamb) dum biryani
Spiced, yogurt-marinated goat on the bone layered with par-cooked saffron basmati, fried onions and herbs, then sealed and slow-steamed so the rice takes on all the flavor.
- Time
- 180min
- Steps
- 6
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Marinate the meat with the yogurt, ginger-garlic paste, chili, turmeric, garam masala, salt and half the fried onions for at least 4 hours.
-
2
Heat the ghee in a heavy pot and fry the whole spices for 30 seconds. Add the meat and marinade and cook covered on low for 1-1.5 hours until nearly tender.
-
3
Boil the rice in plenty of water with the salt and a few whole spices for 5-6 minutes until about 70% cooked. Drain.
-
4
Layer the rice over the meat in several layers, scattering mint, cilantro, fried onions, lemon juice and saffron milk between them.
-
5
Seal the lid tightly with foil and cook on very low heat for 30 minutes.
-
6
Rest 10 minutes before opening, then serve, digging down to get rice and meat together.
