Goat Biryani

I had a fair amount of leftover goat meat, so I decided to make use of it in the form of biryani. Watching the sunset and having biryani on the patio – Friday night dinner couldn’t have been better.

Ingredients:
Goat meat – 1lb
For goat meat ingredients and recipe see kosha mangsho
Basmati rice – 1 cup (washed and soaked for half an hour)
Onion – 1 large (thinly sliced)
Green chili – 3-4 (chopped)
Bay leaf -- 1
Cardamom -- 2-3
Clove –3-4
Cinnamon stick – 1
Nutmeg
Saffron – 1 tbsp (soaked in warm milk)
Whole black peppercorn -- 1 tsp
Salt – to taste
Oil

Procedure:
To a pot of water add the bay leaf, cardamom, cinnamon, clove and peppercorn and bring to a rolling boil.

Now add the soaked basmati rice and cook until rice is al dente. Drain very well and keep aside.

Meanwhile heat oil in a pan and fry the onions until golden brown.

Preheat oven to 375F.

In an oven proof dish arrange a layer of rice. Sprinkle some of the fried onions and saffron milk. You can add a drizzle of oil or ghee (I do not.) On top of the rice arrange a layer of meat. Now repeat the process again. Finish it off with a layer of rice and fried onions on top. Add a dash of grated nutmeg. You will have two layers of meat and three layers of rice.

Cover tightly with aluminum foil.

Bake in oven for 50-55 minutes.

Mix meat and rice and serve hot with raita.