Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shyam’s Goat Biryani Recipe
Shyam's goat biryani represents an excellent homemade version of this traditional recipe that showcases authentic preparation methods for this beloved dish. This family recipe ensures genuine flavors and techniques that have been perfected through generations of biryani cooking. The use of goat meat creates distinctive taste and texture that sets this biryani apart from more common chicken or mutton versions. This authentic preparation demonstrates the care and attention required to create truly exceptional biryani at home. The excellent results prove that homemade versions can rival or exceed restaurant preparations when proper techniques are followed.
This is an excellent homemade goat biryani recipe!
Prep Time:
25 mins
Cook Time:
1 hr 55 mins
Additional Time:
9 hrs
Total Time:
11 hrs 20 mins
Servings:
12
Cook Mode (Keep screen awake)
Ingredients
1 ½ pounds goat meat
1 ¼ cups plain Greek yogurt, stirred
6 pitted prunes, or more to taste
3 ½ tablespoons diced fresh ginger
1 ¼ tablespoons garlic paste
1 ½ teaspoons salt, or to taste
1 ½ teaspoons ground cumin
1 ½ teaspoons ground black pepper
1 teaspoon turmeric powder
½ teaspoon ground red chile pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 ¼ pounds basmati rice
1 ½ cups unsalted butter
6 onions, thinly sliced
4 ripe tomatoes, cut into ¼ -inch cubes
4 potatoes, peeled and quartered
1 ½ cups cold water, or more as needed
12 cups water
3 tablespoons salt
1 tablespoon unsalted butter
4 bay leaves, or more to taste
Directions
Combine goat meat, yogurt, prunes, ginger, garlic paste, 1 ½ teaspoons salt, cumin, black pepper, turmeric, ground chile pepper, cinnamon, and cloves in a bowl. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 to 14 hours.
Rinse rice under lukewarm water 2 times, then place in a pot. Cover with enough cold water to reach 1 ¼- to 1 ½- inches above rice; soak for 1 hour.
Melt 1 ½ cups butter in a large skillet over low heat. Add onions; cook and stir until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.
Add goat meat mixture and potatoes to onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour in 1 ½ cups cold water (or enough to cover) goat meat mixture; cook until meat is tender, 30 to 40 minutes. Increase heat to medium; cook, stirring frequently, until oil separates from mixture, about 5 minutes. Decrease heat to low and keep warm.
Preheat the oven to 275 degrees F (135 degrees C).
Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice; add to boiling water and cook for 10 minutes. Remove from heat; carefully drain water.
Spoon ½ rice into a large baking dish; top with ½ goat meat mixture. Arrange 2 bay leaves on goat meat mixture. Repeat layering with remaining ½ each rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.
Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the salt used in boiling the rice. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
| 584 | Calories |
| 28g | Fat |
| 67g | Carbs |
| 18g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 584 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 17g | 84% |
| Cholesterol 95mg | 32% |
| Sodium 2162mg | 94% |
| Total Carbohydrate 67g | 24% |
| Dietary Fiber 5g | 17% |
| Total Sugars 9g | |
| Protein 18g | 36% |
| Vitamin C 28mg | 31% |
| Calcium 72mg | 6% |
| Iron 3mg | 16% |
| Potassium 767mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
