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Goat Biryani

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Adjust Servings:
450 g of Basmati rice
800 g of Goat meat meat with bones
1/2 tsp. of Saffron
125 ml of Almond milk Or plain milk
175 ml of Vegetable oil refined oil
3 Onion Medium onions
3.5 tsp. of Salt
2 tbsp. of Tomato paste
150 g. of Помидор свежий
175 ml. of Water
1 Bay leaf
4 cloves of Garlic
5 Cardamom whole
1/2 tsp. of Clove
1/2 tsp. of Black pepper whole
1.5 cm Fresh ginger
1 stick of Cinnamon
1/2 tbsp. of Kashmiri chilli powder Or a mixture of paprika and cayenne peppers

Goat Biryani

  • Dairy-Free
  • Gluten-Free
  • 2 hours
  • Serves 5
  • Hard


  • Специи:



Biryani is the general name of the dish made from rice with spices, meat or fish, vegetables and eggs. There are many variations of this dish and it’s cooked throughout South Asia and in Arab countries. The homeland of Biryani is considered to be Iran. The name “biryani” in Persian means fried.

The logic of the dish is as follows: a sauce from meat or fish, vegetables, etc. and spices get made. In a cauldron, basmati rice is layered with meat sauce and fried onions baked in the oven. It sounds simple, but biryani is considered to be a festive dish and is cooked for a long time for a large number of guests.  

Proper biryani is quite time-consuming and has many steps of preparation, but it is worth it. The dish turns out fragrant, beautiful and wonderfully delicious.

In this recipe, I will tell you how to make a medium complexity version of a biryani originating from Pakistan. Traditionally, the biryani is cooked from goat meat. If you have the opportunity to get goat meat, you should definitely try it. It’s gorgeous. However, using the same algorithm, you can make biryani from chicken, lamb, or beef. In this case, you will need to adjust the cooking time for the meat so that the meat in the sauce is soft and fully cooked.

Bon Appétit!

P.S. To make biryani as quick and easy as possible, follow the instructions in a precise sequence as described in the recipe.

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Measure the milk and add saffron to it. Then, mix it and let it stand at room temperature. By the time of use, you will have bright yellow saffron milk.


Rinse basmati rice several times in water until the water is clear. Then pour fresh cold water over the rice and leave it to soak for 30 minutes but no more than two hours.


Slice the onion into thin half-rings. Dice tomatoes. Peel the ginger, but leave it in one piece. Then slice the garlic.
Measure out all the spices and put them on the table so you can use them comfortably. You can wrap the whole cloves and black peppercorns in gauze to keep them from scattering on the plate.
Dice the meat 3 cm, leaving it with the bones.


Place a large flat plate near the stove and cover it with a paper towel.
Pour refined vegetable oil (I use olive oil) into a small thick-bottomed saucepan. Heat it over sufficiently high heat (I use position number 7 out of 10 on my stove) and put 1/4 of the onions. Sear them in the boiling oil until brown and crispy. Then lay them out on a paper towel and do the same with another 1/4 of the onions. You will need to sauté half of all the onions.
When the onions are sautéed, pour out 60 ml of oil into a bowl and place it next to the saffron milk. We will use them at the same time.


Pour the rest of the oil into the cauldron, where you will stew the meat. Add the other half of the onions, bay leaf, cardamom, garlic, ginger, cinnamon, cloves, black pepper and 1 tsp of salt.
Sauté everything together, stirring until the onions turn golden and start browning slightly around the edges (position is 7 out of 10).


Add the meat, 1.5 tsp salt and chili pepper, mix it and sauté together for 10 minutes, stirring. Then add water and cook together, while stirring, for another 10 minutes. Reduce the heat to low (position is 4 out of 10), put the lid on and simmer it for 30 minutes. If you use beef, then simmer it for longer. The meat at this stage should already be cooked and soft.


Now add the tomatoes and tomato paste, mix all together and cook over medium heat without a lid for 5 minutes, stirring. Reduce the heat to low (position is 4 out of 10), put the lid on and simmer it for another 15 minutes or until the sauce is fully cooked.


When you covered it with the lid and the last 15 minutes of simmering started, turn on the oven to 150 degrees Celsius. Drain the rice, put it in a cauldron, pour 2.5 liters of water and add 1/2 tsp of salt, bring it to a boil and blanch for about 3 to 4 minutes. After that, immediately drain the water and rinse the rice with cold water. Rice should be half-ready.


Now take a cauldron with a lid, which can be placed in the oven, and start assembling the dish. On the bottom, pour two tablespoons of vegetable oil that you left out. Then put 1/3 of the rice in an even layer. On top of the rice, lay 1/3 of the meat, then 1/3 of the crispy fried onions and pour 1/3 of the saffron milk on top.
Now, put 1/3 of the rice again, drizzle with oil, lay 1/3 of the meat, 1/3 of the onions and pour 1/3 of the saffron milk on top.
For the last layer, place the remaining rice, drizzle it with the remaining oil, lay out the meat and the remaining sauce plus fried onions and pour over the remaining saffron milk.


Cover the cauldron tightly with foil and then put the lid on. Place it on the stove on medium heat and heat it for a few minutes so that the oil on the bottom of the cauldron heats up and starts sizzling. When the sizzle appears, immediately place Biryani in the oven and let it bake for about 20 to 25 minutes.
Take it out when it's done. Stir it up a bit before serving.

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