Sindhi Goat Biryani

Ingredients

  • 1kg goat meat, boneless and cut into large cubes
  • 500g basmati rice
  • 100g natural yoghurt
  • 3 medium tomatoes, cut into thin wedges
  • Vegetable oil
  • 3 medium potatoes, boiled until tender and cut in half
  • 3 medium onions, thinly sliced
  • 3 tbsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 10 cloves
  • 5-6 green cardamom pods plus 8 to cook rice
  • 4-5 cinnamon quills
  • 1 tablespoon dried red chilli powder
  • ½ tbsp turmeric
  • ½ tbsp paprika
  • 5 bay leaves
  • 1 tbsp coriander powder
  • 2 heaped tsp cumin powder
  • 2 tsp cumin seeds
  • 8 to 10 dried plums
  • 1 tbsp salt
  • 8 -10 black peppercorns, ground
  • 2-3 black cardamom pods
  • 3 long green chillies, whole, plus 1 finely sliced
  • 1 bunch coriander, chopped
  • 1 bunch mint, chopped
  • 1 tbsp saffron, soaked briefly in milk
  • 25g each of sultanas, slivered almonds, walnuts and cashew nuts
  • Fried onion rings, to garnish

Preparation

  • Fry onions in a little vegetable oil until golden brown and translucent.
  • Add goat and stir for a few minutes.
  • Add ginger and garlic.
  • Add yoghurt and all dried spices except saffron, mixing well to combine.
  • Add 1 cup water, green chillies and salt.
  • Cover and simmer for 45 minutes.
  • Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots.
  • Add saffron to one half of the rice and stir through to distribute saffron evenly.
  • Combine tomatoes, mint, coriander, and sliced green chilli.
  • Add 1/3 of the tomato mixture to the goat mixture.
  • Cover and cook for a further 5 to 10 minutes.
  • On a large serving platter, spoon out ½ the plain rice and top with the goat curry.
  • Spoon over ½ the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture.
  • Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings.
  • Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashews.
  • Serve with cachumbar, made from red onions, tomatoes, vinegar and shredded lettuce and raita, made from yoghurt, mint, cumin and salt.