Goat Biryani

Name: Goat Biryani
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Indian (Punjab)
Ingredients: Bone-in goat: 800g; Aged basmati rice: 500g (soaked 30 min); Fried onions (birista): 150g; Yoghurt: 200g; Ginger-garlic paste: 3 tbsp; Whole spices for rice: bay leaf 2, star anise 1, cloves 4, cardamom 4; Biryani masala: 2 tbsp; Saffron: 0.5g (in 50ml warm milk); Desi ghee: 5 tbsp; Mint: 20g; Fresh coriander: 20g; Rose water: 1 tsp; Salt: to taste; 70% cooked rice is the target — it will finish cooking on dum and must not go mushy.; Reserve goat cooking liquid and use it to keep the bottom layer from drying.; The saffron milk on the top layer creates the golden patches characteristic of biryani.; Do not skip the 10-minute resting after dum — steam continues cooking after the flame is off.

🟢 Veg🌾 Gluten-free📊 Hard

Slow-cooked goat meat layered with saffron-perfumed basmati rice and sealed for dum — a complete one-pot festive dinner that requires planning but rewards with extraordinary complexity.

⏱️30 minPrep

🔥120 minCook

🕒150 minTotal

🍽️6Serves

🧺 Ingredients

👩‍🍳 How to make Goat Biryani

Marinate goat in yoghurt, ginger-garlic paste, biryani masala, half the birista, salt for 1 hour.
Pressure cook 3–4 whistles until 80% tender.
Reserve cooking liquid.
Boil water with whole spices and salt.
Add soaked rice; cook until 70% done (rice has a white centre when bitten).
Drain.
In a heavy pot, layer: half the rice, all the goat and its gravy, remaining birista, mint, coriander, saffron milk; then remaining rice.
Drizzle with rose water and ghee.
Seal pot with dough.
Cook on low heat 20 minutes.
Rest 10 min before opening.

📖 Cultural notes

|---|---|---|---|---| | 620 kcal | 38g | 68g | 22g | 2g | Biryani in Punjab is primarily a festive dish — cooked for weddings, Eid, and large family gatherings. The Punjab variant of biryani is less aromatic than Hyderabadi and less dry than Lucknowi — it occupies a middle ground that emphasises the meat's own flavour. Lahori-style biryani, directly ancestral to Punjabi versions, uses generous ghee and bold spicing. ---

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