Kachche gosht ki biryani

This biryani hails from Hyderabad, the land of biryanis. Diced goat is marinated in yoghurt and garam masala spices, then cooked with premium basmati rice and an assortment of fresh herbs.

Kachche gosht ki biryani Credit: Adam Liaw

• serves

  2

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Ace

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Ingredients

• 250 g goat meat, diced
• 250 g basmati rice, soaked in cold water for 20 minutes

Marinade

• 4 brown onions, thinly sliced
• 1 tsp salt
• 125 ml (½ cup) vegetable oil
• 125 g unsalted butter
• 1 tbsp finely chopped ginger
• 1 tbsp crushed garlic crushed
• 1 tbsp garam masala
• 1 tbsp chilli powder
• 4 - 6 green chillies, chopped
• 1 cup coriander, stalks and leaves, chopped
• 1 cup mint leaves, chopped
• 250 g (1 cup) full fat yoghurt
• ½ g saffron strands, soaked in 2 tbsp hot milk
• ½ lemon, juiced

Crust

• 220 g (1½ cups) wholemeal flour
• 125 ml (½ cup) lukewarm water

Marinating time: 1 hour

Instructions

1. For the marinade, place the sliced onion and salt in a large bowl and toss to combine. Set aside for 10 minutes.
2. Heat the oil and butter in a heavy-based saucepan over medium-high heat. When hot, add the onion and cook, stirring frequently until golden. Drain on paper towel and set aside.
3. Place all the remaining marinade ingredients in a large bowl. Add the caramelised onion (reserving the remaining butter and oil mixture) and the goat meat and stir to combine well. Cover and refrigerate for at least 1 hour.
4. For the crust, place the flour and water in a bowl and stir until a soft but not sticky dough forms (add a little more water if necessary). Knead the dough in the bowl until smooth. Cover and set aside.
5. Place 500 ml (2 cups) water in a large saucepan and bring to the boil. Drain the soaked rice, add to the boiling water and cook until al dente – you don't want it cooked all the way through. Drain.
6. Preheat a fan-forced oven to 190˚C.
7. Place the marinated goat on the bottom of a heavy-based, flameproof baking dish with lid. Spread the rice over the top and pour over the reserved butter and oil mixture. Cover the pot with the lid, then roll the crust mixture into a sausage long enough to wrap around the circumference of the pan. Place the dough on the edge of the lid where it meets the pan and press to seal well.
8. Place the pan over high heat and cook for a few minutes or until a jet of steam starts to appear and the crust starts to crack. Transfer the pan to the oven and bake for 45 minutes. Remove the pan from the oven, stand for about 10 minutes.
9. To serve, carefully remove and discard the crust, then gently stir the rice and goat together.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Choose Your Own Indian Adventure

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

G