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#EasyRecipe: Goat biryani

Recipes By Chef Ali Mandhry

Its Eid al Adha season so let’s make some goat biryani. We will give it a twist by adding some mint.

What you will need:

  • 1 kg mutton/ goat meat
  • 200g raw pawpaw purée (blend raw pawpaw)
  • 500ml veg oil
  • 4 large onions sliced
  • 1/2 kg potatoes peeled and cut into halves
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon whole pilau mix
  • 1 teaspoon garam masala
  • 2 tomatoes cubed
  • 1 green pepper finely diced
  • 300g tomato paste
  • Juice of 3 lemons
  • 250ml buttermilk (maziwa mala)
  • Salt to taste

For the rice Rice:

  • 2 cups basmati rice
  • 4 cups water
  • 1/2 tea spoon yellow food colour or saffron
  • 1/2 bunch mint leaves chopped
  • Salt to taste

What to do:

In a deep frying pan, add oil and fry the onions until they are golden brown. Using the same oil, fry the potatoes and keep aside.

Cut the mutton into cubes and marinate it with the pawpaw purée for about 30 minutes. In a separate pan, add some vegetable oil and saute the garlic and ginger for 2 minutes, partly crush the whole pilau and add into the mixture, add the mutton and sauté for 2 minutes then add a teaspoon of the Garam Masala, stir well to ensure the mutton is well coated, add the tomatoes, green peppers, tomato paste and buttermilk.

Stir well, then add some salt, add the fried potatoes, sprinkle the fried onions on top. Add half of the chopped mint leaves and let it cook for a few minutes. Add the lime juice and let it cook on medium heat for about 20-25 minutes.

Measure 4 cups of water, add the 2 cups of rice, salt, cover and cook until the rice is almost ready. At this point, sprinkle the diluted yellow food colour on the rice and 2 tablespoons of the oil used to fry onions, cover with a tight lid and cook on low heat until the rice becomes fluffy. Once the rice is cooked, sprinkle the remaining mint leaves on top as a garnish.

Serve the rice with the mutton stew.

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